Description
This Shrimp Pasta Salad is a vibrant and refreshing dish, perfect for summer gatherings, picnics, or light lunches. Featuring tender shrimp and colorful vegetables tossed in a creamy lemon dill dressing, this salad offers a delightful blend of flavors that seafood enthusiasts will adore. Quick to prepare in just 30 minutes, it’s versatile enough to serve as a main course or side dish. The unique combination of zesty lemon and fresh dill elevates the taste, making this recipe not only delicious but also nutritious—packed with protein and healthy fats. Chill it beforehand for an even more satisfying experience.
Ingredients
Scale
- 3 cups uncooked fusilli pasta
- 1 pound shrimp (31-40/pound size, thawed & peeled)
- 2 sticks celery (chopped small)
- 2 tablespoons red onion (chopped small)
- ½ cup mayo
- 1 tablespoon lemon juice + zest of 1 lemon
- 1 tablespoon fresh dill (chopped)
Instructions
- Cook the pasta al dente in salted boiling water according to package instructions, then drain and cool.
- Thaw, peel, and devein the shrimp; boil until pink, then cool in an ice bath.
- In a large bowl, combine cooled pasta, shrimp, celery, and onion.
- Mix dressing ingredients until smooth; pour over salad and toss gently.
- Chill before serving for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 150mg