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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.
