Description

Shrimp and Dill Pasta Salad is a creamy, flavor-packed dish made with tender pasta, juicy shrimp, crisp veggies, and a tangy dill dressing. It’s a perfect make-ahead meal for summer gatherings, quick lunches, or light dinners

Ingredients

Scale

8 oz pasta (rotini, penne, elbow, shell, or bowtie)
¾ lb cooked shrimp, peeled and deveined
½ red bell pepper, finely diced
1 celery rib, diced
½ cup finely diced red onion
1 cup frozen peas, thawed

For the Dressing

1 cup mayonnaise
1 Tbsp fresh lemon juice
1 tsp sugar
½ tsp salt
¼ tsp black pepper
3 Tbsp fresh dill, chopped

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Instructions

Cook pasta in salted water according to package instructions. Drain and rinse under cold water.
Transfer to a large bowl and mix in shrimp, bell pepper, celery, red onion, and peas.
In a small bowl, whisk together the mayonnaise, lemon juice, sugar, salt, and pepper.
Pour dressing over pasta and mix until evenly coated.
Add chopped dill and gently stir to combine.
Cover and refrigerate for at least 1 hour before serving.
If needed, stir in extra mayo before serving for a creamier texture.

Notes

You can substitute the shrimp with cooked chicken, crab, or chickpeas. Swap the mayo with Greek yogurt for a lighter version. Add a splash of lemon juice, mayo, or yogurt if the salad thickens after chilling.

Nutrition

Serving Size: 1 cup
Calories: 349 kcal
Sugar: 3 g
Carbohydrates: 26 g
Protein: 11 g