Creamy Shrimp Pasta Salad (Print Version)
Tender shrimp and pasta tossed with crisp vegetables in a creamy, zesty dressing. Ideal for warm weather meals and sharing with friends.
# What You 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
# How-To Steps:
01 - Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse under cold water to stop cooking process.
02 - In a large bowl, combine cooked pasta, shrimp, celery, red bell pepper, red onion, cucumber, dill, and parsley.
03 - 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 dressing over pasta mixture and gently toss until everything is evenly coated.
05 - Taste and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes before serving for optimal flavor development.
06 - Serve cold, garnished with extra fresh herbs if desired.
# Expert Tips:
01 -
- The dressing clings to every single pasta shell and shrimp
- It actually tastes better after sitting in the fridge for a day
- People will request this at every single gathering
02 -
- Overcooking the pasta will turn this into mush
- The salad needs time to chill for the dressing to penetrate the pasta
- Don't skip rinsing the pasta with cold water
03 -
- Taste the dressing before adding it to the salad
- Cut your vegetables slightly smaller than you think necessary