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Chilled Shrimp Pasta Salad

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PREP TIME
25 min
COOKING TIME
10 min
TOTAL TIME
155 min
SERVINGS
8 servings
Lunch Salad
Chilled Shrimp Pasta 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
Instructions
1
Combine 1 ¼ cups mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper in a bowl. Mix until well incorporated; add lemon juice and 1/3 cup chopped dill, whisking until thoroughly combined. Store in the refrigerator to maintain freshness.
2
Boil a large pot of salted water and add pasta shells. Cook until the pasta is tender, which should take around 8 to 10 minutes. Remove from heat and rinse the pasta with cold water to slightly cool it down; drain again to remove excess moisture. Transfer the cooled pasta to a large bowl.
3
Combine cooked shrimp with the pasta, adding sliced red bell pepper and chopped celery. Mix in a dressing made from mayonnaise, mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper. Fill the pasta shells with the dressing mixture, covering the bowl with plastic wrap to prevent drying out. Refrigerate for 2 to 3 hours, allowing the flavors to meld together.
4
Before serving, give the salad a good stir and season with additional salt, black pepper, lemon juice, or cayenne pepper if desired. If the salad seems dry, add a small amount of mayonnaise to enhance its creaminess. Garnish with paprika and fresh dill sprigs for a visually appealing presentation.