Shrimp Pasta Salad
This shrimp pasta salad recipe pairs cold rotini with tender shrimp, crunchy celery, and a lemon-dill mayo dressing thick enough to coat every ridge of the pasta without pooling at the bottom of the bowl.
Equipment
- Large stockpot - for boiling pasta and cooking shrimp
- Colander - for draining pasta and shrimp
- Large mixing bowl - for tossing the finished salad
- Small mixing bowl - for whisking the dressing
- Chef's knife - for dicing vegetables
- Airtight storage container - for chilling and storing leftovers
Ingredients
- 12 oz rotini pasta - 340g
- 1 lb large shrimp - 450g, peeled and deveined, tails removed
- 1 tablespoon olive oil - 15ml, for cooking the shrimp
For the Dressing
- 1 cup mayonnaise - 240g
- 1 large lemon - juiced and zested (about 2 tablespoons/30ml juice and 1 teaspoon zest)
- 1 tablespoon fresh dill - 3g, chopped (or 1 teaspoon dried dill)
- 1 teaspoon Old Bay seasoning - 2g, divided
- salt and black pepper - to taste
For the Salad
- 1/2 cup celery - 60g, finely diced
- 1/2 cup red bell pepper - 75g, finely diced
- 1/3 cup red onion - 50g, finely diced
- 1/2 cup frozen peas - 75g, thawed
Instructions
- Bring a large pot of salted water to a rolling boil. Add the rotini and cook according to package directions until al dente, 9 to 11 minutes. Drain in a colander and rinse under cold running water until cool. Shake off excess water and set aside in a large mixing bowl.
- Pat the shrimp dry with a paper towel. Heat olive oil in a large skillet or the stockpot over medium-high heat. Season with half the Old Bay, salt, and pepper. Cook for 2 to 3 minutes per side until opaque pink and curled. Transfer to a plate, cool for 5-10 minutes, then refrigerate until fully chilled. Roughly chop any large shrimp, leaving smaller ones whole.
- Dice the celery, red bell pepper, and red onion into small, even pieces. Thaw the peas under cool running water and pat dry. Zest the lemon before juicing it, then set both aside separately. Chop the fresh dill if using.
- In a small mixing bowl, whisk together the mayonnaise, lemon juice, lemon zest, chopped dill, and remaining Old Bay seasoning until smooth. Taste and adjust with salt and pepper.
- Add the chilled shrimp, celery, red bell pepper, red onion, and peas to the bowl with the cooled pasta. Pour the dressing over the top and fold gently with a large spoon or spatula until evenly coated. Taste and adjust seasoning as needed.
- Cover the bowl tightly or transfer to an airtight storage container. Refrigerate for at least 30 minutes before serving to let the flavors settle. Give it a gentle stir right before serving.
Notes
- Cool every component separately before combining — warm pasta or warm shrimp will thin out the mayo dressing and make the whole salad watery.
- Don't overcook the shrimp. Pull it from the heat the moment it turns pink and opaque, since it keeps cooking slightly from residual heat.
- Salt the pasta water generously — it's the only chance the pasta itself gets to pick up seasoning.
- Use fresh dill if you can — it has a brighter, grassier flavor that suits cold seafood dishes better than dried dill.
- Dice the vegetables small and even to ensure a balanced bite in every forkful.
- Let it chill the full 30 minutes — the flavors genuinely taste different and better after resting.
- If the dressing tastes flat, add a splash of pickle juice or extra lemon juice to brighten it up.
- This salad is meant to be served cold. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This salad does not freeze well — the mayonnaise separates and the shrimp turns mushy once thawed.
- For a lighter version, replace up to half the mayonnaise with plain Greek yogurt.
Nutrition
Serving: 1servingCalories: 410kcalCarbohydrates: 32gProtein: 22gFat: 22gSaturated Fat: 4gCholesterol: 140mgSodium: 520mgFiber: 2gSugar: 3g
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