Shrimp Pasta Salad
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Averie Cooks · by Averie Sunshine★ 5.0 (5)

Shrimp Pasta Salad

NUTRITION · PER SERVING150M COOK
CAL 22%·PRO 24%
CARBS 48G44% OF CAL
4G FIBER39G OTHER5G TOTAL SUGAR
FAT 21G44% OF CAL
3G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy pasta salad loaded with tender shrimp, crisp vegetables, and a tangy dill dressing. Ideal for summer gatherings or a light lunch, though hearty enough for dinner.

mainamericanpastasaladshellfishdairy free
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Nutrition & ingredients

Ingredients

serves 8
  • 1 pound macaroni pasta (small-shaped pasta such as small shells, rotini, wheels, bowtie, etc. are all fine)
  • 8 ounces small cooked shrimp (such as from a bag of frozen shrimp that were previously cooked, now thawed and drained)
  • 1 cup celery (diced small)
  • 1 cup green bell pepper (diced small (or any color bell peppers))
  • 1 cups peas (I use frozen that I thaw and drain well; or fresh peas are fine)
  • 1/2 cup green onions (sliced into thin rounds (I use both white and green parts))
  • 1/4 cup fresh dill (finely minced (plus more for garnishing if desired))
  • 1 cup mayonnaise (read ingredient notes in post for my thoughts on substitutions)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon white wine vinegar (white vinegar, rice vinegar, red wine vinegar, apple cider vinegar may be substituted)
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt (plus more to taste if desired)
  • 1 teaspoon freshly ground black pepper (plus more to taste if desired)
PREP
20M
SODIUM
711MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.