Creamy Shrimp Pasta Salad (Printable)
Tender shrimp and pasta with crisp vegetables in a creamy tangy dressing
# What You 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 It:
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.
06 - Serve cold, garnished with extra herbs if desired.
# Expert Suggestions:
01 -
- The creamy dressing clings perfectly to every shell and shrimp without weighing anything down
- It actually tastes better after sitting in the fridge, making it your new make-ahead best friend
02 -
- I once skipped rinsing the pasta under cold water and ended up with lukewarm, slightly gummy salad that nobody went back for seconds on
- The salad needs at least thirty minutes in the fridge, but after four hours the pasta starts absorbing too much dressing and loses its creaminess
03 -
- Pat your thawed shrimp completely dry with paper towels before adding them to prevent your dressing from becoming thin and watery
- Taste your dressing before pouring it over the salad and adjust the lemon or salt then, trying to balance flavors once everything is mixed together is much harder