Description
This Shrimp Pasta Salad is a refreshing summer dish that combines plump shrimp and tender fusilli pasta, all enveloped in a creamy lemon dill dressing. Perfect for picnics, barbecues, or light lunches, this salad bursts with fresh flavors seafood lovers will adore. With its quick preparation time of just 30 minutes, it’s an ideal choice for busy days. Serve it as a main dish or a delightful side at your next gathering to impress your guests while keeping cool in the heat.
Ingredients
Scale
- 3 cups uncooked fusilli pasta
- 1 pound shrimp (31–40 count, peeled and thawed)
- 2 sticks celery (chopped)
- 2 tablespoons red onion (chopped)
- 1/2 cup mayonnaise
- 1/2 teaspoon Dijon mustard
- 1 tablespoon lemon juice + zest of one lemon
- 1 tablespoon fresh dill (chopped)
- Salt and pepper to taste
Instructions
- Boil salted water in a large pot and cook the fusilli pasta according to package directions until al dente. Drain and rinse with cool water.
- In the same pot, boil water for the shrimp; cook for 2-3 minutes until pink. Transfer shrimp to an ice bath to cool, then drain and pat dry.
- In a large bowl, combine cooked pasta, chopped celery, red onion, and cooled shrimp.
- In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon juice and zest, garlic powder, fresh dill, olive oil, salt, and pepper until smooth.
- Pour dressing over the pasta mixture and toss gently to combine. Chill before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 160mg