Shrimp Pasta Salad
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
8 mins
-
Additional Time
1 hr
-
Total Time
1 hr 18 mins
-
Servings
8 servings
-
Calories
334 kcal
-
Course
Side Dish, Main Course, Appetizer
-
Cuisine
American
Shrimp Pasta Salad
Description
The Shrimp Pasta Salad features cooked elbow macaroni mixed with vegetables like chopped celery, diced red bell pepper, and onion, alongside bite-sized cooked salad shrimp. The dressing combines mayonnaise and sour cream with distilled white vinegar, sugar, celery seed, ground mustard, salt, and pepper to create a creamy and mildly tangy flavor that complements the shrimp and fresh vegetables well. The macaroni provides a soft base texture, contrasted by the crispness of the celery and bell pepper.
After mixing, chilling the salad for at least an hour or overnight helps the flavors blend thoroughly, enhancing the overall taste. This salad works well cold, especially on warmer days or as a side dish at gatherings. Its balance of creaminess and fresh crunch gives variety in mouthfeel.
To serve, give the salad a good stir to redistribute the dressing, and enjoy it chilled. It pairs well with sandwiches or grilled foods. This salad keeps for up to three days refrigerated in an airtight container, but it's best served cold. Avoid warming to preserve texture and freshness.
Ingredients
- 8 oz elbow macaroni
- 4 celery chopped small (about 1 cup chopped celery, stalks
- ½ red bell pepper diced, seeds removed (approximately ⅔ cup, or green bell pepper
- ¼ onion diced (approximately ¾ cup, small
- 2 cups Shrimp cooked¹, small, salad variety
For Dressing
- 1 cup mayonnaise
- 2 Tablespoons sour cream
- 2 teaspoons white vinegar distilled
- 1 ½ teaspoons granulated sugar
- ¾ teaspoon celery seed
- ¼ teaspoon ground mustard
- ¼ teaspoon salt plus more to taste (I typically need a heaping ¼ teaspoon)
- ¼ teaspoon black pepper ground
Instructions
- Cook macaroni noodles al-dente according to package instructions. Drain and rinse under cool water, drain again and transfer to a large bowl.
- Add celery, pepper, onion, and shrimp and stir to combine.
- In a separate bowl, whisk together dressing ingredients (mayonnaise, sour cream, vinegar, sugar, celery seed, ground mustard, salt, and black pepper). Taste test and add more salt or pepper as needed.
- Pour dressing over macaroni mixture and stir well until all ingredients are coated with dressing. Cover shrimp macaroni salad and refrigerate at least one hour (preferably overnight) for the flavor to fully develop before serving. Always stir before serving.
Notes
- Using frozen cooked "salad" shrimp is convenient; you can add them frozen to the salad and let thaw in the fridge before serving.
- If using larger shrimp, coarsely chop them into smaller pieces for even mixing.
- Store the salad refrigerated in an airtight container for up to three days.
- Keep the salad chilled during serving, especially in warm weather, to maintain freshness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 334kcal | 17% |
| Carbohydrates | 22g | 7% |
| Protein | 10g | 20% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 519mg | 22% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 74IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
