Shrimp Pasta Salad
User Reviews
5
Shrimp Pasta Salad
Description
This salad features pre-cooked shrimp mixed with al dente elbow macaroni and diced vegetables that add both color and varied texture. The dressing is a balance of mayonnaise enriched by citrus and vinegar for brightness, with dill providing a fresh herbal note. Sugar is added subtly to balance acidity, while salt and black pepper season the dish.
After combining all ingredients, the salad is chilled for at least 30 minutes, allowing flavors to meld and the pasta to absorb the dressing slightly. This resting time enhances the cohesion of the salad’s elements.
It can be served as a side dish for summer meals or light lunches and pairs well with grilled meats or sandwiches. Making it ahead and storing it refrigerated improves flavor and convenience, and adding a bit more mayonnaise before serving can refresh the texture if it thickens during storage.
The salad keeps up to two days in an airtight container, making it a practical recipe for meal prep or gatherings.
Ingredients
- 1 lb. Shrimp peeled, deveined, and cooked (I buy the frozen, pre-cooked version for quick preparation, small (71-90 count per pound
- 8 ounces elbow macaroni pasta uncooked
- ¼ cup green onion chopped
- 1 green bell pepper diced
- 2 cups celery about 4 stalks, diced
- 1 cup pea thawed, frozen
- 1 cup mayonnaise
- 1 tablespoon lemon juice fresh
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 2 tablespoons dill fresh minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
Instructions
- Cook pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain the pasta in a colander and rinse under cold water. Set aside to cool to room temperature. In a large bowl, combine cooked shrimp, pasta, green onion, bell pepper, celery, and peas. In a small bowl, whisk together mayonnaise, lemon juice, vinegar, sugar, dill, salt, and pepper.
- Pour dressing over pasta mixture and gently toss until completely coated.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
- For convenience, prepare the salad the night before serving to let flavors develop fully.
- Chill the salad for at least 30 minutes but overnight refrigeration is ideal.
- If the pasta absorbs too much dressing after storage, add a little more mayonnaise before serving.
- Store the salad in an airtight container in the refrigerator for up to two days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 3632 kcal
% Daily Value*
| Serving | 1/8 of recipe | |
| Calories | 363.2kcal | 18% |
| Carbohydrates | 26.8g | 9% |
| Protein | 16.7g | 33% |
| Fat | 21.2g | 33% |
| Saturated Fat | 3.2g | 16% |
| Cholesterol | 120.5mg | 40% |
| Sodium | 498.9mg | 21% |
| Fiber | 2.6g | 10% |
| Sugar | 2.4g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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