Shrimp Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cold pasta salad with shrimp, fresh vegetables, and a creamy mustard-mayonnaise dressing. It's a light, refreshing main course that comes together quickly and works well for warm-weather meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- ¾ cup mayonnaise
- ¼ cup sour cream
- 3 cloves garlic pressed
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon Worcestershire sauce
- Kosher salt and fresh ground black pepper to taste
- 1 lb. medium shell pasta
- 1 cup frozen peas
- 12 ounces frozen cooked salad shrimp (thawed)
- 2 ribs celery chopped
- 1 orange or red bell pepper finely diced
- ¼ cup chopped red onion
- 2 tablespoons finely chopped fresh dill
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 499mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 107mg
- Calcium
- 24mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 499MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.