Creamy Shrimp Pasta Salad (Printable)
Tender shrimp and al dente pasta tossed with crisp vegetables in a creamy, tangy dressing.
# What You'll Need:
→ Pasta
01 - 8 oz small pasta shells or elbow macaroni
→ Seafood
02 - 10 oz cooked, peeled, and deveined shrimp (medium size; 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 (optional)
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
# How To Make:
01 - Boil pasta in a large pot of salted water according to package directions until al dente. Drain thoroughly and rinse under cold running water to halt the cooking process.
02 - In a large mixing bowl, add the cooled pasta, shrimp, celery, red bell pepper, red onion, cucumber, dill (if using), and parsley.
03 - In a separate bowl, whisk together mayonnaise, sour cream (or Greek yogurt), Dijon mustard, lemon juice, lemon zest, garlic powder, salt, and pepper until completely smooth and well incorporated.
04 - Pour the creamy dressing over the pasta and shrimp mixture. Gently fold together until all ingredients are evenly coated.
05 - Taste and adjust seasoning with additional salt and pepper if needed. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled, garnished with additional fresh herbs if desired.
# Expert Tips:
01 -
- This salad somehow tastes better the next day after all those flavors have had time to become best friends
- It travels beautifully to potlucks and never leaves you with a heavy overstuffed feeling
02 -
- Rinse your pasta under cold water until its completely cool or the heat will slightly cook the shrimp and make them rubbery
- The salad needs at least thirty minutes in the refrigerator but honestly tastes even better after a few hours
03 -
- Cut your vegetables slightly smaller than you think you should because smaller pieces distribute more evenly throughout
- Let your salad sit at room temperature for about fifteen minutes before serving if it has been refrigerated overnight