Shrimp and Dill Pasta Salad
Shrimp and Dill Pasta Salad is a creamy pasta salad with shrimp, peas, red pepper, and celery tossed in a mayonnaise-based dressing flavored with dill. This light and refreshing pasta salad is perfect for summer.
- 8 ounces pasta (rotini, elbow, or penne)
- 3/4 pound cooked shrimp
- 1/2 red bell pepper, diced
- 1 celery rib, diced
- 1/2 cup finely diced red onion
- 1 cup frozen peas, thawed
- 1 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablepsoons chopped fresh dill
Cook pasta in salted water according to package directions. Drain and rinse under cold water.Place in a large bowl.
Add shrimp, bell pepper, celery, red onion, and peas.
In a small bowl, stir together mayonnaise, lemon juice, sugar, salt and pepper.
Add dressing to bowl with pasta and stir to mix.Sprinkle the dill on top and mix it in. Cover with plastic wrap and refrigerate for at least 1 hour.If pasta soaks up a lot of the mayo, add another 1/4 cup just before serving to make it creamier.