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Shrimp Pasta Salad


Shrimp Pasta Salad


A quick and easy cold shrimp pasta salad with crunchy vegetables and a lightly sweetened garlic mustard

mayonnaise-based dressing.



¾ cup mayonnaise


¼ cup sour cream

3 crushed garlic cloves

2 tablespoons honey

1 tablespoon Dijon mustard

1 tablespoon lemon juice


1 tablespoon apple cider vinegar or white vinegar

1 teaspoon Worcestershire sauce

Kosher salt and freshly ground black pepper to taste

Shrimp Pasta Salad

1 pound medium shell pasta


1 cup frozen peas

12 ounces frozen cooked lettuce, thawed shrimp

2 chopped celery ribs

1 red or orange pepper, finely chopped

¼ cup red onion, chopped


2 Tbsp fresh dill, finely chopped


Mix mayonnaise, sour cream, garlic, honey, Dijon mustard, lemon juice, apple cider vinegar and Worcestershire

sauce in a small bowl. Season with salt and pepper.

Meanwhile, bring a large pot of salted water to the boil. Cook pasta al dente according to package instructions.

Drain the pasta in a colander and rinse with a little cold water to stop the cooking.Drain again and shake the

strainer to remove excess water.

Combine pasta and frozen peas in a large bowl, stirring to combine. Let it sit for a few minutes to finish thawing

the peas. Add cooked shrimp, celery, bell pepper, red onion, dill and dressing. Stir gently and refrigerate until

ready to serve.



You can mix the dressing up to 24 hours in advance.

At the beginning of the recipe, take the peas out of the freezer and let them thaw a little on the work surface.

Any short pasta works in this recipe including rotini, elbow, farfalle, penne and cellentani pasta. Rinse hot pasta

with cold water to stop the cooking process. Then mix the peas into the noodles.The residual heat from the pasta

will thaw the peas completely. You can find

salad shrimp in the frozen section of your local supermarket. Rinse with cold water to thaw. You can also use

larger cooked shrimp, but dice them first.

For best results, use fresh dill or other fresh herbs such as thyme, rosemary or chives.Store leftovers in an airtight

container in the refrigerator for up to 3 days.


Calories: 357 kcal Carbohydrates: 42 g Protein: 14 g Fat: 15 g Saturated fat: 3 gPolyunsaturated fats: 8 g

Monounsaturated fats: 3 g Trans fats: 0.03 g Cholesterol: 65 mgSodium: 184 mg Potassium: 305 mg Fiber: 3 g

Sugar: 7 g Vitamin A: 574 IUVitamin C: 23 mg Calcium: 51 mg Hierro: 1 mg

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