Shrimp and Pasta Salad

Shrimp and Pasta Salad

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.

Preparation Time
25 mins
Cooking Time
10 mins
Total Time
35 mins
Calories
451 Calories

Recipe Instructions

Step 1
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.
Step 2
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.
Step 3
Whisk 1 1/4 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 efrigerated.
Step 4
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.
Shrimp and Pasta Salad
Shrimp and Pasta Salad
Shrimp and Pasta Salad
Shrimp and Pasta Salad

Ingredients

  • 1 lemon, juiced
  • 1 teaspoon salt, or to taste
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 2 teaspoons Dijon mustard
  • 1 pinch paprika, for garnish
  • 2 teaspoons ketchup
  • 1 (12 ounce) package small pasta shells
  • 1 pound cooked, peeled, and deveined small shrimp - cut in half
  • 3 sprigs fresh dill, or as desired
  • 0.33333334326744 cup chopped fresh dill
  • 0.75 cup diced celery
  • 0.25 teaspoon Worcestershire sauce
  • 1.25 cups mayonnaise, or more if needed
  • 0.5 cup finely diced red bell pepper

Categories

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