Description
A vibrant and creamy shrimp pasta salad featuring crisp vegetables, perfect for summer picnics and gatherings.
Ingredients
Scale
- 1 pound shrimp, cooked and peeled
- 8 ounces pasta (like macaroni or rotini)
- 1 cup diced bell peppers
- 1 cup diced celery
- 1 cup cherry tomatoes, halved
- 1/2 cup diced red onion
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta: Fill a large pot with salted water and bring it to a boil. Add the pasta and cook according to package instructions, about 8-10 minutes, until it’s al dente. Drain and cool completely, rinsing with cold water to stop cooking.
- Combine the stars: In a spacious mixing bowl, combine the cooled pasta with the cooked shrimp, diced bell peppers, celery, cherry tomatoes, and red onion. Gently fold everything together, ensuring the ingredients are evenly distributed without breaking the shrimp.
- Prepare the dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until the mixture is smooth and creamy.
- Dress the pasta: Pour the dressing over your shrimp and pasta mixture. Using the spatula, gently toss everything until each piece gets lovingly coated in the creamy dressing.
- Chill and meld: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to marry beautifully.
- Garnish and serve: Before serving, sprinkle freshly chopped parsley on top for an aromatic lift and color contrast.
Notes
This salad can be made ahead of time and stays fresh in the fridge for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 120mg