Description
A refreshing and creamy pasta salad made with tender shrimp, crisp vegetables, and a smooth, tangy dressing. Perfect for warm days, make-ahead meals, or casual gatherings.
Ingredients
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Pasta (rotini, penne, or bowtie): 12 oz (340 g)
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Raw shrimp, peeled and deveined: 1 lb (450 g)
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Olive oil: 1 tablespoon
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Salt: 1½ teaspoons
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Black pepper: ¾ teaspoon
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Cherry tomatoes, halved: 1 cup (150 g)
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Cucumber, diced: 1 cup (150 g)
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Red onion, finely chopped: ¼ cup (40 g)
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Celery, finely chopped: ½ cup (60 g)
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Fresh parsley, chopped: ¼ cup (15 g)
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Mayonnaise: ¾ cup (180 g)
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Plain Greek yogurt: ¼ cup (60 g)
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Fresh lemon juice: 2 tablespoons
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Dijon mustard: 1 tablespoon
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Garlic powder: ½ teaspoon
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Onion powder: ½ teaspoon
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Paprika: ½ teaspoon
Instructions
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Cook pasta in salted boiling water until al dente. Drain and rinse with cold water.
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Season shrimp with salt and pepper, then cook in olive oil over medium heat until pink and opaque. Cool and chop.
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Whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper.
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Combine pasta, shrimp, vegetables, and parsley in a large bowl.
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Add dressing and toss gently until evenly coated.
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Refrigerate for at least 1 hour before serving.
Notes
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Chill thoroughly for best flavor.
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Adjust seasoning after chilling if needed.
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Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes