Shrimp Pasta Salad

A quick and easy cold Shrimp Pasta salad with crisp veggies in a lightly sweetened garlic mustard mayonnaise-based dressing.

Course pasta salad

Cuisine American

Keyword how do you make shrimp pasta salad, how to make shrimp pasta salad, pasta salad with shrimp, shrimp and pasta salad, shrimp pasta salad recipe

Prep Time 15

Cook Time 10

Servings servings

Calories 357kcal

Author Beth Pierce

Ingredients

Dressing

¾ cup mayonnaise
¼ cup sour cream
3 cloves garlic pressed
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 fresh ground black pepper to taste

Shrimp Pasta Salad

1 lb. medium shell pasta
1 cup frozen peas
12 ounces frozen cooked salad shrimp thawed
2 ribs celery chopped
1 orange or red bell pepper finely diced
¼ cup chopped red onion
2 tablespoons finely chopped fresh dill

Instructions

Mix the mayo, sour cream, garlic, honey, Dijon mustard, lemon juice, apple cider vinegar, and Worcestershire Sauce together in a small bowl. Season with salt and pepper to taste.
Meanwhile, bring a large pot of salted water to boil. Cook the pasta al dente according to package instructions.
Drain the pasta in a colander and rinse with a little cold water to stop the cooking process. Drain again, shaking the colander to remove any excess water.
Combine the pasta and the frozen peas in a large bowl stirring to combine. Let it sit for a few minutes to finish thawing the peas. Add the cooked shrimp, celery, bell pepper, red onion, dill, and dressing. Stir gently to combine and refrigerate until ready to serve.

Notes

You can mix the dressing up to 24 hours in advance.
Take the peas out of the freezer when you start the recipe, and let them thaw for a bit on the counter.
Salad shrimp can be found in the frozen seafood section of your local grocery store. Rinse with cold water to thaw. You can also use larger cooked shrimp but dice them into bite-sized pieces first.
Store leftovers in an airtight container in the fridge for up to 3 days

Nutrition