This special shrimp pasta salad is one of my favorite summer salads, and it's oh-so-easy.
Ingredients
- ¼ cups mayonnaise: 1 piece (if needed)
- Dijon mustard: 2 tsp
- ketchup: 2 tsp
- Worcestershire sauce: 0.25 tsp
- salt: 1 tsp (to taste)
- pinch cayenne pepper: 1 piece (to taste)
- lemon: 1 piece (juiced)
- fresh dill: 0.33333 cup (chopped)
- small pasta shells: 1 pack (12 ounce pack)
- cooked, peeled, and deveined small shrimp - cut in half: 1 pound
- red bell pepper: 0.5 cup (finely diced)
- celery: 0.75 cup (diced)
- salt and ground black pepper: (to taste)
- pinch paprika: 1 piece (for garnish)
- sprigs fresh dill: 3 piece (or as desired)
Metric Conversion
Stages of cooking
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Whisk 1 ¼ cups mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined; keep refrigerated.
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Bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly; drain again. Transfer to a large bowl.
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Toss shrimp with pasta; add red bell pepper, celery, and dressing to pasta mixture. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours.
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Stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. If salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika and sprigs of dill.
