Shrimp Pasta Salad
Description
This shrimp pasta salad with celery, red bell pepper, paprika, dill, and Chef John's special dressing is sure to become your favorite summer salad.
Ingredients
•
1 1/4 cups mayonnaise, or more if needed
•
2 teaspoons Dijon mustard
•
2 teaspoons ketchup
•
1/4 teaspoon Worcestershire sauce
•
1 teaspoon salt, or to taste
•
1 pinch cayenne pepper, or to taste
•
1 lemon, juiced
•
1/3 cup chopped fresh dill
•
1 (12 ounce) package small pasta shells
•
1 pound cooked, peeled, and deveined small shrimp - cut in half
•
1/2 cup finely diced red bell pepper
•
3/4 cup diced celery
•
salt and ground black pepper to taste
•
1 pinch paprika, for garnish
•
3 sprigs fresh dill, or as desired
Directions
1
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.
2
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.
3
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.
4
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.