Description

This Shrimp Pasta Salad recipe is a creamy, refreshing, and protein-packed dish perfect for summer gatherings or easy lunches. Made with tender shrimp, crunchy vegetables, and a tangy dill dressing, this cold pasta salad is a flavorful and satisfying favorite. Great for meal prep or backyard barbecues!

Ingredients

2 cups pasta (rotini, elbow, or farfalle)

1 pound cooked shrimp, peeled and deveined

2 stalks celery, diced

1 red bell pepper, diced

1/4 cup red onion, finely diced

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1 tablespoon fresh dill, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

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Instructions

1. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool.

2. If shrimp are not already cooked, boil or steam them until pink and opaque. Cool and chop into bite-sized pieces if needed.

3. Dice celery, red bell pepper, and red onion into small, uniform pieces.

4. In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, dill, salt, and pepper.

5. Add the cooled pasta, shrimp, and chopped veggies into the bowl with the dressing.

6. Mix until everything is well coated. Cover and chill in the fridge for at least 1 hour.

7. Before serving, give the salad a gentle toss and garnish with extra dill if desired.

Notes

Use tail-off shrimp for easy eating.

Don’t skip chilling—it lets the flavors fully develop.

You can swap sour cream for Greek yogurt for a lighter option.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 310
Sugar: 3g
Sodium: 640mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 17g
Cholesterol: 130mg