Description
A refreshing summer pasta salad featuring creamy dressing, shrimp, and crunchy vegetables.
Ingredients
Scale
- 8 ounces Rotini or Fusilli Pasta
- 1 pound Cooked Shrimp
- 1/2 cup Mayonnaise
- 1/4 cup Sour Cream
- 2 tablespoons Fresh Lemon Juice
- 1 tablespoon Dijon Mustard
- 1 teaspoon Garlic Powder
- Salt to taste
- Pepper to taste
- 1 cup Celery, chopped
- 1/2 cup Red Onion, chopped
- 1 cup Frozen Peas, thawed
- 2 tablespoons Fresh Dill, chopped
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil, add rotini, and cook until al dente, about 8 to 10 minutes. Drain and rinse under cold water.
- Prep the shrimp and veggies: Thaw peas, chop celery and red onion, and pat shrimp dry.
- Make the dressing: In a bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
- Toss everything together: Combine the cooled pasta, shrimp, celery, onion, peas, and fresh dill in the dressing. Chill for at least 20 minutes.
- Finish and serve: Adjust seasoning before plating and garnish as desired.
Notes
For best results, cool the pasta and shrimp completely before mixing with the dressing. Adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Coastal American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg