Shrimp Pasta Salad
A refreshing shrimp pasta salad with crunchy vegetables and creamy dressing, perfect for summer gatherings or light lunches.
Ingredients
Pasta and Vegetables
- 1 pound dry macaroni noodles
- 1 cup diced celery
- 1 piece red bell pepper (diced)
- 2 pieces green onions (sliced)
Shrimp
- 1 pound medium frozen cooked shrimp (thawed)
Dressing
- ⅔ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons minced fresh dill
- 1 teaspoon granulated sugar
- Kosher salt and freshly ground black pepper (to taste)
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions.
- Drain and rinse the noodles under cold water. Drain well.
- In a small bowl, mix the mayonnaise, apple cider vinegar, dill, sugar, salt, and pepper.
- In a large bowl, toss the noodles, celery, bell pepper, green onions, and shrimp together until evenly mixed.
- Pour the dressing over the salad and toss well to combine. Chill the salad until ready to serve.
- Top with more green onions and dill if desired before serving.
Notes
To store Shrimp Pasta Salad, place it in an airtight container in the refrigerator. It will keep well for about 3 days. Stir well before serving again, as the dressing may separate while sitting. Make sure to rinse the noodles well after cooking to cool them down and prevent sticking.