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White serving bowl filled with creamy shrimp pasta salad with radiotori noodles, small shrimp, bits of celery and cucumber in lemon, dill and mayo dressing.

Shrimp Pasta Salad

This shrimp pasta salad has a creamy dressing, fresh veggies, and a bit of lemon and dill. It is a perfect dish for carry-ins and summer gatherings.
Prep Time15 minutes
Cook Time10 minutes
Chill Time1 hour
Total Time1 hour 25 minutes
Servings: 12 Servings
Author: Carlee

Ingredients

  • 12 ounces pasta
  • 1 cup mayonnaise
  • ¾ cup sour cream or Greek yogurt
  • ¼ cup lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 Tablespoons dried dill
  • 2 teaspoons granulated sugar
  • 1 cup diced celery
  • 1 cup diced cucumber
  • ½ cup finely diced onion
  • 12 ounces frozen salad shrimp cooked and peeled
  • optional: hard boiled eggs, diced bell pepper, or peas

Instructions

  • Cook 12 ounces pasta to al dente according to the package directions. Drain the pasta and rinse with cold water.
  • While the pasta is cooking, combine 1 cup mayonnaise, ¾ cup sour cream, ¼ cup lemon juice, ½ teaspoon salt, ¼ teaspoon ground black pepper, 1 Tablespoons dried dill, and 2 teaspoons granulated sugar in a large bowl.
  • Add 1 cup diced celery, 1 cup diced cucumber, ½ cup finely diced onion, and 12 ounces frozen salad shrimp.
  • When the pasta is done, add to the bowl with the rest of the salad. Toss to coat.
  • Cover and chill at least 1 hour before serving.
  • Store leftover in the refrigerator for up to 4 days.

Nutrition

Serving: 1serving | Calories: 212kcal | Carbohydrates: 26g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 299mg | Potassium: 223mg | Fiber: 1g | Sugar: 3g | Vitamin A: 164IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg
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