Irresistible Southern Shrimp Pasta Salad
A creamy and flavorful pasta salad featuring tender shrimp, fresh vegetables, and a zesty dressing, perfect for any gathering or light meal.
Ingredients
Main Ingredients
- 1 pound jumbo shrimp, peeled, deveined, and tails removed Use fresh or frozen shrimp
- 8 ounces rotini or fusilli pasta Cook according to package instructions
- 1 cup mayonnaise For creamy dressing
- 1 tablespoon Dijon mustard Adds tanginess
- 1 tablespoon lemon juice Freshly squeezed for best flavor
- 1 teaspoon Old Bay seasoning For Southern flavor
- 1 cup diced celery Adds crunch
- 1 cup diced bell pepper (any color) For sweetness and color
- Salt and pepper to taste
- Fresh parsley for garnish Optional for serving
Instructions
Cooking Pasta
- In a large pot, bring salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Preparing Shrimp
- In a skillet over medium heat, add a tablespoon of olive oil. Once hot, add the shrimp and sprinkle with salt, pepper, and Old Bay seasoning. Cook until the shrimp are pink and opaque, about 3-4 minutes. Remove from heat and let cool.
Mixing Dressing
- In a large bowl, combine mayonnaise, Dijon mustard, lemon juice, and a pinch of salt and pepper. Whisk until well blended.
Combining Ingredients
- In the large bowl with the dressing, add the cooled pasta, shrimp, celery, and bell pepper. Gently fold everything together until well coated.
Chilling and Serving
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. When ready to serve, garnish with fresh parsley for a pop of color.
Notes
For added crunch, consider tossing in some diced radishes or cucumbers. You can use Greek yogurt instead of mayonnaise for a lighter version. Leftovers keep well in the refrigerator for up to 3 days.