Creamy Shrimp Pasta Salad (Printable)
Refreshing salad with shrimp, pasta, and vegetables in creamy dressing
# What You Need:
→ Pasta
01 - 8 oz small pasta shells or elbow macaroni
→ Seafood
02 - 10 oz cooked, peeled, and deveined 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
# How-To Steps:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
02 - In a large bowl, combine the cooked pasta, shrimp, celery, red bell pepper, red onion, cucumber, dill, 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 smooth and creamy.
04 - Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.
05 - Taste and adjust seasoning as needed. Cover and chill in the refrigerator for at least 30 minutes before serving for best flavor. Serve cold, garnished with extra herbs if desired.
# Helpful Tips:
01 -
- The combination of tender shrimp and crisp vegetables creates this incredible texture contrast that keeps every bite interesting
- You can make it ahead of time and it actually tastes better after the flavors hang out in the fridge for a while
02 -
- The pasta will absorb some of the dressing as it chills so do not be afraid to make a little extra dressing to refresh it before serving
- Taste the salad after it has chilled because cold food needs more seasoning than hot food and you might want to add more salt or lemon
03 -
- Cut all your vegetables slightly smaller than you think you need them because everything should be roughly the same size as the pasta pieces
- Pat the shrimp dry with paper towels before adding them so the dressing does not become watered down