Shrimp Pasta Salad
This shrimp pasta salad recipe is packed with flavor and perfect for picnics, potlucks or barbecues.
Servings 8 as a side dish
Calories 318kcal
Ingredients
- 1 lb (500g) pasta
- 1½ lb (750g) shrimp peeled and deveined
- 1 medium red onion finely chopped
- 1 red bell pepper finely chopped
- 3 celery ribs finely chopped
for the dressing
- ½ cup mayonnaise
- ⅓ cup sour cream
- 1 tsp Dijon mustard
- 2-3 tsp honey
- 1-2 tsp fresh lemon juice
- 2 tbsp fresh chives finely chopped
- salt and black pepper to taste
Instructions
- Bring a large pot of salted water to the boil then add the shrimp. I often add a sliced lemon, black peppercorns and garlic cloves to the water to add more flavor.
- Cook for a minute then remove the shrimp with a slotted spoon. Rinse under cold water and allow to drain.
- Remove any aromatics (if used) from the water then add the pasta and cook according to package instructions until al dente.
- Drain the pasta, rinse under cold water to remove any starch then allow to cool while you prep the rest of the salad.
- Make the dressing by combining all the ingredients in a small bowl. Stir together, taste and adjust seasoning if necessary.
- Combine the pasta, shrimp, diced vegetables and dressing in a large mixing bowl.
- Toss to combine, taste and adjust seasoning if necessary .
- At this point you can serve the pasta salad immediately or cover and place in the fridge for up to 2 days. I like to refrigerate the salad for at least 30 minutes before serving.
Nutrition
Calories: 318kcal | Carbohydrates: 48g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 639mg | Potassium: 180mg | Fiber: 2g | Sugar: 3g | Vitamin A: 700IU | Vitamin C: 21mg | Calcium: 66mg | Iron: 1mg
