Shrimp Pasta Salad

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I LOVE chopping things; I know, that’s unusual. As a consequence, I often end up chopping way more things that I actually need. Such was the case when I made shrimp salad earlier in the week. There was no way that I was going to let any of those ingredients, including that lovely fresh dill, go to waste, so I decided to put them together with more shrimp and add pasta, thereby creating a shrimp macaroni salad. If you love shrimp salad, you are going to love this. It kicks all other pasta salads right to the curb…or should I say shore?

Shrimp Pasta Salad

Salad:
6 oz. medium shell pasta
6 oz. shrimp, cooked and cooled
½ c. celery, finely diced
¼ c. red onion, finely diced
¼ c. Melissa’s fresh dill, chopped fine
1 T. capers, drained
½ cup frozen peas, thawed

Dressing:
¾ c. Duke’s mayonnaise
1 t. Dijon mustard
1 t. cocktail sauce
½ t. Worcestershire sauce
¼ t. Old Bay
Salt and pepper to taste

Cook pasta according to package directions; drain and cool. In a large mixing bowl, toss together all salad ingredients.

In a small bowl, whisk together all dressing ingredients. Pour dressing over salad, and fold together until coated. Refrigerate for at least one hour before serving.