Creamy Shrimp Pasta Salad (Print version)
Tender shrimp and pasta tossed with crisp vegetables in a creamy, tangy dressing—ideal for warm weather dining.
# What you'll need:
→ Pasta
01 - 8 oz small pasta shells or elbow macaroni
→ Seafood
02 - 10 oz cooked, peeled, and deveined medium shrimp, thawed if frozen
→ Vegetables
03 - 1 cup celery, finely diced
04 - 1 cup red bell pepper, finely diced
05 - 1/2 cup red onion, finely diced
06 - 1/2 cup cucumber, seeded and diced
07 - 2 tbsp fresh dill, chopped
08 - 2 tbsp fresh parsley, chopped
→ Dressing
09 - 1/2 cup mayonnaise
10 - 1/4 cup sour cream or Greek yogurt
11 - 1 tbsp Dijon mustard
12 - 1 tbsp lemon juice
13 - 1 tsp lemon zest
14 - 1/2 tsp garlic powder
15 - Salt and freshly ground black pepper, to taste
# Method:
01 - Boil pasta in salted water until al dente. Drain and rinse under cold water to stop cooking process.
02 - In a large bowl, mix cooked pasta, shrimp, celery, red bell pepper, red onion, cucumber, dill, and parsley.
03 - Whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, lemon zest, garlic powder, salt, and pepper until smooth.
04 - Pour dressing over pasta mixture. Gently toss until evenly coated.
05 - Adjust seasoning to taste. Cover and refrigerate at least 30 minutes before serving.
06 - Serve cold, garnished with additional fresh herbs if desired.
# Expert advice:
01 -
- The creamy dressing clings to every curve of pasta, ensuring no bland bites exist
- It tastes even better after a few hours in the fridge, making it perfect party prep
02 -
- Overcooking the pasta is the biggest mistake, so taste it early and often
- The salad needs those thirty minutes of chilling time or the flavors will taste separate and unfinished
03 -
- Taste the dressing before adding it to the salad and adjust the lemon or salt
- Pat the shrimp dry before adding them so the dressing stays creamy