Shrimp Pasta Salad

Shrimp Pasta Salad

from allrecipes.com
Lunch
155 min
8 servings
451 kcal / serving

This shrimp pasta salad with celery, red bell pepper, paprika, dill, and Chef John's special dressing is sure to become your favorite summer salad.

Ingredients

  • 1 ¼ cupsmayonnaise, or more if needed
  • 2 teaspoonsdijon mustard
  • 2 teaspoonsketchup
  • ¼ teaspoonworcestershire sauce
  • 1 teaspoonsalt, or to taste
  • 1 pinchcayenne pepper, or to taste
  • 1lemon, juiced
  • ⅓3334326744 cup chopped fresh dill
  • 1package small pasta shells
  • 1 poundcooked, peeled, and deveined small shrimp - cut in half
  • ½ cupfinely diced red bell pepper
  • ¾ cupdiced celery
  • salt and ground black pepper to taste
  • 1 pinchpaprika, for garnish
  • 3 sprigsfresh dill, or as desired

Directions

  1. 1

    Whisk 1 ¼ cups mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined; keep refrigerated.

  2. 2

    Bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly; drain again. Transfer to a large bowl.

  3. 3

    Toss shrimp with pasta; add red bell pepper, celery, and dressing to pasta mixture. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours.

  4. 4

    Stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. If salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika and sprigs of dill.