Description
A light and refreshing shrimp pasta salad combining tender shrimp, al dente pasta, crisp vegetables, and a tangy, creamy dressing. Perfect for a quick lunch or a crowd-pleasing picnic dish.
Ingredients
Pasta Salad
- 8 ounces cooked pasta (such as fusilli or rotini), cooled
- 1 pound cooked shrimp, peeled and deveined
- 1 cup cherry tomatoes, halved
- 1/2 cup diced cucumber
- 1/4 cup finely chopped red onion
- 1/2 cup diced celery
- 1/4 cup chopped fresh parsley
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
- Cook the Pasta: Boil the pasta in salted water according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside to drain completely.
- Prepare the Shrimp: If using raw shrimp, cook them in boiling water for 2-3 minutes until pink and opaque. Drain and cool. If using pre-cooked shrimp, ensure they are thawed and drained.
- Mix the Vegetables: In a large mixing bowl, combine cherry tomatoes, cucumber, red onion, celery, and parsley. Stir gently to mix.
- Make the Dressing: In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth and creamy.
- Combine Salad: Add the cooled pasta and shrimp to the bowl with vegetables. Pour the dressing over the salad and gently toss to coat all ingredients evenly.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Serve cold or at room temperature.
Notes
- Use rotini or fusilli pasta for best dressing adherence.
- Adjust lemon juice and seasoning to taste for a brighter or creamier salad.
- Add avocado or olives for extra flavor and texture.
- Best served chilled but can be stored in the fridge for up to 2 days.
- Make sure shrimp is fully cooked before mixing.
