Shrimp Pasta Salad

Ingredients

For the Salad

• 12 oz pasta (rotini, penne, or macaroni)
• 1 lb cooked shrimp, peeled and deveined
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ cup red onion, finely chopped
• ½ cup celery, sliced
• 1 cup shredded lettuce or spinach (optional)
• 2 tablespoons fresh parsley or dill, chopped

For the Dressing

• ¾ cup mayonnaise
• ¼ cup sour cream or Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and black pepper to taste
• Optional: pinch of paprika or cayenne pepper

Instructions

1. Cook the Pasta

• Bring salted water to a boil.
• Cook pasta according to package instructions until al dente.
• Drain and rinse with cold water to cool.

2. Prepare the Shrimp

• If using raw shrimp, boil or sauté until pink and fully cooked (about 2–3 minutes per side).
• Let cool completely.

3. Make the Dressing

• In a bowl, whisk together mayonnaise, sour cream, lemon juice, mustard, garlic, salt, and pepper.

4. Combine Ingredients

• In a large bowl, add pasta, shrimp, tomatoes, cucumber, onion, celery, and herbs.
• Pour dressing over the salad and toss gently until evenly coated.

5. Chill

• Cover and refrigerate for at least 30 minutes before serving for the best flavor.

Tips for the Best Shrimp Pasta Salad

• Do not overcook shrimp; they become rubbery quickly.
• Rinse pasta with cold water to stop cooking and keep it firm.
• Use small pasta shapes that hold dressing well.
• Fresh lemon juice brightens the flavor.
• Add avocado just before serving for extra creaminess.
• For a lighter version, replace mayonnaise with Greek yogurt.
• Taste before serving and adjust seasoning after chilling.

Optional Add-Ins

• Bell peppers
• Sweet corn
• Olives
• Cheese cubes
• Bacon bits
• Hard-boiled eggs

Serving Ideas

• Serve cold with garlic bread or crackers.
• Great alongside grilled chicken or seafood.
• Perfect for BBQs, family gatherings, and lunch boxes.