Shrimp Pasta Salad Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 ounces small cooked salad shrimp, thawed
02 -
8 ounces medium shell pasta (about 3 cups dry pasta)
03 -
1 cup frozen peas
→ Vegetables
04 -
2 celery ribs, finely diced
05 -
1 medium red bell pepper, finely diced
06 -
3 green onions, thinly sliced
→ Herbs & Seasoning
07 -
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
08 -
¾ teaspoon kosher salt
09 -
½ teaspoon Old Bay seasoning or additional ¼ teaspoon kosher salt
→ Dressing
10 -
½ cup mayonnaise
11 -
¼ cup Greek yogurt or sour cream
12 -
1 tablespoon white wine vinegar
13 -
1 tablespoon Dijon mustard
# Instructions:
01 -
Run cold water over the thawed salad shrimp for 5 minutes, then shake them dry.
02 -
Bring a pot of salted water to a boil. Boil the pasta until just al dente, tasting a few minutes before the package recommends. In the last 1 minute, add the peas. Drain and rinse with cold water until at room temperature or cold.
03 -
Finely dice the celery, red bell pepper, and slice the green onions. Chop the fresh dill if using.
04 -
In a large bowl, whisk together the mayonnaise, Greek yogurt, white wine vinegar, Dijon mustard, kosher salt, and Old Bay seasoning.
05 -
Add the drained pasta, peas, shrimp, and chopped vegetables and dill to the dressing, stirring to combine. Chill for at least 1 hour if time allows, or serve immediately.
06 -
Store leftovers in the refrigerator for up to 3 days. Before serving, allow to come to room temperature and refresh the texture and flavor with a swirl of mayo or sour cream and a pinch of salt, if needed.
# Notes:
01 -
Salad shrimp are small, cooked, and frozen. If unavailable, use the smallest shrimp you can find, cooking them for around 1 minute.