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Shrimp & Pasta Salad
Perfect for a hot day, this shrimp and pasta salad is light, satisfying, cool, and delicious.
Course
Salad
Cuisine
American
Prep Time
15
minutes
Cook Time
15
minutes
Total Time
30
minutes
Servings
8
Author
Christoph
Ingredients
Salad
1
lb
pasta,
drained and cooled
1
lb
salad shrimp,
rinsed and patted dry
½
cup
red pepper,
diced
1
mediums sized cucumber,
peeled, seeded, and diced
1
medium crown of broccoli,
cut into bite size pieces and blanched
1
carrot,
julienned
2-3
scallions,
thinly sliced
1
rib of celery,
sliced
½
cup
cherub tomatoes
halved
Parmesan cheese,
optional
Dressing
1
teaspoon
grated lemon zest
3
tablespoons
lemon juice
1
teaspoon
Dijon mustard
1
teaspoon
Worcestershire sauce
2
garlic cloves,
crushed through a press or minced
½
cup
light olive oil
1
tablespoon
sour cream
½
teaspoon
salt
¼
teaspoon
freshly ground black pepper
Method
Salad
Cook pasta in lightly salted boiling water until al dente, testing for texture. Drain and cool.
Prepare all vegetable by cutting and slicing. Blanch the broccoli to bring out the color.
Rinse the shrimp and pat dry with a paper towel.
Combine all ingredients in a large mixing bowl and toss well.
Dressing
Whisk together all ingredients in a small bowl.
Assemble
Pour over shrimp and pasta mixture and toss well to coat.
Finish with fresh ground black pepper, and some grated parmesan cheese if desired.
Cooks Notes
I like to serve this dish over a bed of greens.