Shrimp Pasta Salad (Printable Version)

Tender shrimp and rotini pasta blend with fresh veggies in a creamy, flavorful dressing for a cooling dish.

# Everything You’ll Need:

→ Pasta and Seafood

01 - 8 oz rotini pasta
02 - 1 lb shrimp, peeled and cooked

→ Dressing

03 - 1/2 cup mayonnaise
04 - 1/4 cup sour cream
05 - 1 tbsp Dijon mustard
06 - 1 tbsp lemon juice
07 - 2 tbsp fresh dill, chopped
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ Vegetables

10 - 1 cup peas, thawed if frozen
11 - 1/2 red onion, finely chopped
12 - 1 cup bell peppers, diced
13 - 2 stalks celery, diced

# Steps to Cook:

01 - Bring a large pot of salted water to a boil and cook rotini pasta until al dente. Drain and rinse under cold water; set aside.
02 - If using raw shrimp, cook until pink and firm, then cool and halve larger pieces. If pre-cooked, thaw and pat dry.
03 - In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, chopped dill, salt, and black pepper.
04 - In a large bowl, combine cooked pasta, shrimp, peas, red onion, bell peppers, and celery.
05 - Pour the dressing over the pasta mixture and toss gently until evenly coated.
06 - Cover and refrigerate for at least 1 hour before serving. Garnish with additional dill if desired.

# Extra Suggestions:

01 - Use medium or large shrimp for optimal texture and flavor.
02 - Chill the salad for at least one hour to allow flavors to fully develop.
03 - For added tang, incorporate an extra splash of lemon juice or a dash of vinegar.

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