Shrimp Pasta Salad
A flavorful and refreshing shrimp pasta salad perfect for warm days or any gathering. Packed with tender shrimp, pasta, and fresh vegetables, it's easy to make and delicious.
Ingredients
Pasta
- 3 cups uncooked fusilli pasta
Shrimp
- 1 pound shrimp 31-40 pound size, thawed, peeled
Vegetables
- 2 sticks celery, chopped small
- 2 tablespoons red onion, chopped small
Dressing
- 1/2 cup mayo
- 1/2 teaspoon Dijon mustard
- 1 tablespoon lemon juice (zest of 1 lemon)
- 1/8 teaspoon garlic powder
- 1 tablespoon fresh dill, chopped
- 1 tablespoon olive oil
- to taste salt and pepper
Optional topping
- a pinch smoked paprika (for garnish)
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and rinse with cool water. Drain thoroughly and transfer to a large bowl.
- Thaw, peel, devein, and cook the shrimp in boiling water for 2-3 minutes. Transfer to an ice bath, then drain and pat dry. Cut into smaller pieces if desired.
- Chop the celery and red onion, then add to the pasta bowl. Prepare the dressing by mixing mayo, Dijon mustard, lemon juice, garlic powder, dill, and olive oil until smooth. Add to the salad and toss to combine. Season with salt and pepper, and sprinkle smoked paprika if desired. Chill before serving.
Notes
Chill the salad for at least 30 minutes before serving for best flavor.