Shrimp and Pasta Shell Salad – Creamy, Fresh & Flavourful
Cold creamy seafood pasta saladMade with shrimp and shell pastaPerfect for summer meals and picnicsBalanced with protein, carbs, and freshnessEasy to prepare and customizeServed chilled for best taste
Ingredients
- 2 cups medium pasta shells
- 250g shrimp (peeled and deveined)
- 1/2 cup mayonnaise
- 2 tbsp Greek yogurt (optional)
- 1 tbsp lemon juice
- 1/2 cup chopped celery
- 1/2 cup diced bell peppers
- 2 tbsp chopped red onion
- 1–2 tbsp fresh dill or parsley
- Salt to taste
- Black pepper to taste
- 1 tsp olive oil
Instructions
- Cook pasta shells in salted water until al dente, then drain and cool.
- Boil or sauté shrimp with salt, pepper, and olive oil until pink and cooked.
- Let shrimp cool completely before mixing.
- In a large bowl, combine mayonnaise, yogurt, mustard, and lemon juice.
- Add pasta shells, shrimp, and chopped vegetables.
- Mix gently until everything is well coated.
- Add herbs, salt, pepper, and optional spices.
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve cold for best flavor.
Notes
- Always cool pasta before mixing to avoid sogginess.
- Fresh shrimp gives the best flavor.
- Do not overcook shrimp or it becomes rubbery.
- Chilling enhances taste and texture.
- Use light mayo for a healthier version.
- Add vegetables for extra crunch and nutrition.
- Best served within 24 hours.
- Store refrigerated in airtight container.