Friday, July 9, 2021

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

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

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.



Angie's Recipes said...

Simple and delicious..I like those plum prawns.

Alycia Nichols said...

I just took shrimp out of the freezer. Dinner solved!

Linda said...

What a great idea, and that touch of cocktail sauce just makes it, IMO.