Ingredients Needed
Pasta. I used elbow macaroni but use any short pasta shape of your choice. Macaroni, fusilli, rotini, pasta shells, etc. Shrimp. I used raw frozen jumbo shrimp as I prefer them over salad shrimp. However, if you want a smaller shrimp (great because they’re bite-size) feel free to use them instead. I prefer peeling the shrimp myself as I find they are much juicier once cooked than peeled frozen shrimp. Vegetables: I added red onion, red bell pepper and celery for colour and texture. I like adding a bit of crunch to my pasta salads. Cucumbers, cherry tomatoes and green onions can be added too. For the dressing: Mayonnaise, sour cream, lemon juice, Dijon mustard, honey, ketchup fresh chives, salt and black pepper. Other fresh herbs like fresh dill and parsley, Old bay seasoning, garlic powder, etc can all be added too.
How to make shrimp pasta salad
Can I make this in advance?
Yes, this pasta salad can be made up to 2 days in advance. I like to make it an hour or two ahead for the flavors to develop. Keep it in an airtight container in the refrigerator until you are ready to serve.
Pasta Salad Recipes
