Shrimp Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This quick shrimp pasta salad combines tender shrimp, vegetables, and a bright lemon dressing. Ready in minutes and naturally elegant enough for potlucks. A light, refreshing main for warm days.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 ounces uncooked whole wheat elbow macaroni (or similar small pasta, such as mini shells (about 2 cups uncooked macaroni))
- 1 pound frozen salad shrimp (thawed and patted dry, or use roughly chopped peeled and deveined cooked shrimp)
- 1 cup diced celery (about 2 stalks)
- 1 red bell pepper (cored and cut into a 1/4-inch dice)
- 1 cup frozen peas (thawed)
- 2 green onions (finely chopped (about 1/4 cup))
- 2 tablespoons finely chopped fresh dill
- 2/3 cup nonfat plain Greek yogurt
- 2 tablespoons freshly squeezed lemon juice (from about 1/2 lemon)
- 2 teaspoons honey
- 1 teaspoon white vinegar
- 1/2 teaspoon Dijon mustard
- 1 teaspoon kosher salt (plus additional to taste)
- 1/2 teaspoon ground black pepper (plus additional to taste)
- 1/8 teaspoon cayenne pepper
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 504mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 136mg
- Calcium
- 66mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 504MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.