Description

A refreshing and creamy pasta salad combining succulent shrimp, crisp vegetables, and tangy lemon-dill dressing. Ideal for summer gatherings, this light dish balances herbal brightness with a satisfying texture, offering a coastal-inspired flavor for all ages.

Ingredients

1 lb shrimp (peeled and deveined)
12 oz small pasta (shells, rotini, or similar)
1 lemon (zest + juice)
2 cups cherry or grape tomatoes (halved)
2 cups cucumber (diced)
1 small shallot (or red onion, finely chopped)
¼ cup fresh dill (chopped), more to taste
1 cup Greek yogurt
2–3 tbsp olive oil
1 garlic clove (minced)
1 tbsp Dijon mustard
1–2 tbsp lemon juice
Lemon zest (from 1 lemon)
Salt and black pepper to taste

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Instructions

Cook pasta in salted boiling water until al dente. Drain and rinse with cold water to stop cooking.
Meanwhile, boil or sauté shrimp with a pinch of salt and black pepper until pink and cooked through. Set aside to cool.
In a bowl, whisk Greek yogurt with olive oil, lemon juice, Dijon mustard, garlic, ½ tbsp of chopped dill, salt, and pepper.
Toss cooled pasta with shrimp, cherry tomatoes, diced cucumber, shallot, lemon zest, and remaining fresh dill until evenly coated with dressing.

Notes

Adjust dressing thickness by increasing Greek yogurt for extra creaminess.
Store in the refrigerator for up to 48 hours, shaking occasionally to redistribute dressing.
Add croutons or avocado for extra texture if desired.

Prep Time: 20
Cook Time: 15
Category: Recipes
Method: Boiling/Sauteing
Cuisine: American