Description
A vibrant and creamy shrimp pasta salad perfect for summer meals. Combining al dente pasta, tender shrimp, and crisp vegetables with a zesty lemon-dijon dressing, this dish offers a refreshing balance of textures and flavors.
Ingredients
12 oz pasta (rotini or macaroni)
1 lb cooked shrimp (peeled & deveived)
1 cup celery, diced
1 red bell pepper, diced
½ red onion, finely chopped
½ cup peas (optional)
2 tbsp fresh dill or parsley
¾ cup mayonnaise
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp sugar
Salt & pepper (to taste)
Instructions
Boil a large pot of salted water and cook pasta until al dente for 8-10 minutes
Drain pasta under cold water to cool and stop cooking
Dice celery, bell pepper, and red onion into uniform pieces
In a bowl, combine mayonnaise, lemon juice, Dijon mustard, sugar, salt, and pepper to make the dressing
Whisk until the dressing is smooth and fully blended
Add cooled pasta, shrimp, vegetables, and peas to the mixing bowl
Toss everything together until the dressing coats the ingredients evenly
Transfer to a serving dish and chill for at least 30 minutes before serving for optimal flavor absorption
Notes
Chilling allows flavors to meld and the dressing to thicken
Swap peas with edamame for a higher protein option
Use gluten-free pasta for a gluten-free variation
For extra depth, add a pinch of lemon zest to the dressing before mixing
Store in an airtight container in the refrigerator for up to 3-4 days
- Prep Time: 15
- Cook Time: 10
- Category: Recipes
- Method: Room Temperature Mixing
- Cuisine: Mediterranean