Shrimp Pasta Salad with Dill and Celery
Macaroni tossed with cooked shrimp, celery, and bell pepper in a creamy dill dressing.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Small mixing bowl
- Whisk
Ingredients
Main Ingredients
- 1 lb dry elbow macaroni
- 1 cup diced celery
- 1 red bell pepper diced
- 2 green onions sliced, plus more for topping
- 1 lb medium cooked shrimp frozen, thawed, tails removed
- ⅔ cup mayonnaise
- 2 tbsp apple cider vinegar
- 2 tbsp minced fresh dill plus more for topping
- 1 tsp granulated sugar
- ¼ tsp kosher salt
- ½ tsp ground black pepper
Instructions
Cooking
- Cook the noodles. Boil the macaroni in salted water according to the package directions, then drain and rinse under cold water until cool.
- Whisk the dressing. Stir the mayonnaise, vinegar, dill, sugar, salt, and pepper in a small bowl until smooth.
- Combine the salad. In a large bowl, toss the noodles with the celery, bell pepper, green onions, and shrimp.
- Dress and chill. Pour the dressing over the salad, toss well, and refrigerate for at least 1 hour.
- Finish. Top with extra green onions and dill before serving.
Notes
Substitutions: Replace half of the mayonnaise with plain Greek yogurt, and use small shells in place of macaroni.
Tips: Pat the shrimp dry and cool the noodles fully before dressing.
Storage: Refrigerate in an airtight container for up to 3 days. Do not freeze.