Shrimp Pasta Salad
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
6
-
Calories
339 kcal
-
Course
Side Dish, Main Course
-
Cuisine
American
Shrimp Pasta Salad
Description
This salad features fusilli pasta cooked al dente and rinsed to cool, combined with shrimp poached briefly and cooled in an ice bath to maintain a firm texture. The shrimp can be cut into smaller pieces if preferred for even distribution. Celery and red onion add crunch and mild sharpness.
The dressing uses mayonnaise and Dijon mustard for creaminess and tang, with lemon juice and zest adding brightness. Garlic powder and fresh dill contribute an herby undertone, and olive oil adds smoothness. Salt and black pepper season to taste. Tossed together, the result is a well-balanced salad with varied textures and a fresh, savory profile.
This dish works well as a light main for four people or as a side to serve more. It is versatile for warm-weather meals or gatherings.
Notes mention the provided nutritional info is an estimate and servings vary depending on use as a main or side dish.
Ingredients
- 3 cups fusilli pasta uncooked
- 1 pound Shrimp thawed & peeled, 31-40 per pound size
- 2 ticks celery chopped small
- 2 tablespoons red onion chopped small
- smoked paprika optional, to taste
Dressing:
- 1/2 cup mayonnaise
- 1/2 teaspoon Dijon mustard
- 1 tablespoon lemon juice and zest of 1
- 1/8 teaspoon garlic powder
- 1 tablespoon dill chopped, fresh
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
Instructions
- Boil a salted pot of water for the pasta. Cook it al dente according to package directions, then once it's done, drain it and rinse with cool water. Let it drain thoroughly before adding it to a large salad bowl.
- Meanwhile, prep the shrimp (run under cool water to thaw if they're frozen, peel them, remove the tails, and devein if needed). Boil a pot of water to cook them, and fill a medium-sized bowl with cold water and ice cubes. Once the water is boiling, add the shrimp and cook for 2-3 minutes. Drain the shrimp and add them to the ice bath to stop them from cooking further. Let them cool in there for a few minutes prior to draining them and patting them dry with paper towel. If desired, cut them into smaller pieces before adding them to the salad bowl.
- Prep the remaining ingredients (celery and onion), then add them to the salad bowl.
- Add the dressing ingredients to a small bowl and combine until smooth.
- Add the dressing to the pasta salad and then toss to combine. Season with salt & pepper as needed. Shrimp can be quite salty, but it's quite a lot of pasta in here, so it's important to season it well for good flavor.
- If desired, sprinkle a bit of smoked paprika over top.
- I recommend chilling this salad before serving (cover the bowl tightly). It's best very cold.
Notes
- This recipe yields about 4 servings as a main dish or 6-8 as a side salad.
- Nutrition information, if provided, should be treated as an estimate due to ingredient variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 20g | 40% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 198mg | 66% |
| Sodium | 723mg | 30% |
| Potassium | 175mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 124mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
