Description
A refreshing and easy-to-make Shrimp Pasta Salad combining tender macaroni noodles with crispy celery, sweet bell peppers, fresh green onions, and juicy cooked shrimp, all tossed in a tangy, creamy dill dressing perfect for potlucks, picnics, or light lunches.
Ingredients
Scale
Pasta Salad Ingredients
- 1 pound dry macaroni noodles
- 1 cup diced celery
- 1 red bell pepper, diced
- 2 green onions, sliced
- 1 pound medium frozen cooked shrimp, thawed
Dressing Ingredients
- â…” cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons minced fresh dill
- 1 teaspoon granulated sugar
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the macaroni noodles and cook according to the package instructions until al dente. Drain and rinse the noodles under cold water to stop the cooking process and cool them down. Drain well to remove excess water.
- Prepare the dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, minced fresh dill, granulated sugar, kosher salt, and freshly ground black pepper until smooth and well combined. Adjust seasoning to taste.
- Combine salad ingredients: In a large mixing bowl, add the cooked and cooled noodles, diced celery, diced red bell pepper, sliced green onions, and thawed cooked shrimp. Gently toss everything together to distribute the ingredients evenly.
- Toss with dressing and chill: Pour the prepared dressing over the pasta mixture and toss thoroughly to coat all ingredients. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld and serve chilled. Optionally, garnish with extra sliced green onions and dill before serving.
Notes
- Use medium cooked shrimp, thawed and deveined for best texture and flavor.
- Rinsing the pasta with cold water stops the cooking and cools the noodles, preventing them from becoming mushy.
- Adjust the amount of mayonnaise and vinegar according to your preferred creaminess and tanginess.
- This pasta salad can be made a few hours ahead and stored covered in the refrigerator for up to 2 days.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Feel free to add other fresh herbs like parsley or chives for added freshness.
