Creamy Shrimp Pasta Salad!
Summer may not officially start until next month but the temperatures are warming up and we are spending more time out on the deck grilling.
For me, warmer temps and high humidity means big changes in my kitchen.
When summer comes-I’m all about meals that are lighter-cooler-and let’s not forget fresher!
This Creamy Shrimp Salad meets all those requirements and more!
And let me tell ya folks, this oh so yummy salad is the PERFECT summer comfort food!
It starts with those juicy plump shrimp!
I like to have big chunks of shrimp in my salad but not the whole shrimp so I buy the large shrimp and then cut them in half. (After removing the tails, of course.)
Then I add fresh tomatoes, celery, onion, zucchini, spinach, frozen peas, and Ditalini pasta. This salad is also SUPER versatile. So you could add whatever vegetables you have on hand. Today, I had some broccoli leftover from another salad, so I threw some of that in too. You could also use peppers, mushrooms, and even carrots if you like.
I like to use small pasta like the Ditalini because they don’t take long to cook, which makes putting together this salad a snap!
And when you’ve got all those yummy ingredients in one big bowl it’s time to bring it over the top and add in the creamy-dreamy dressing!
It’s just three ingredients. I mean….what’s not to love?
This creamy shrimp pasta salad is SUPER quick and easy to make and is a great side dish to bring to a potluck, backyard barbecue, or family gathering.
Or just pair it with a slice of garlic toast and voila you’ve got a meal!
Which is exactly what hubby and I did last night!
I hope you enjoy this summer salad as much as we do!
Here’s the recipe!
KITCHEN TOOLS TO MAKE THIS RECIPE:
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Creamy Shrimp Pasta Salad
A shrimp and veggie pasta salad with a creamy dill and lemon dressing.
Ingredients
- 8 oz Ditalini Pasta uncooked
- 1 lb large fully cooked shrimp cut in half
- 1 small onion diced
- 2 cups cherry tomatoes cut in half
- 2 stalks celery diced
- 1 zucchini diced
- 1/2 cup frozen peas
- 1/4 cup spinach leaves shredded
- 1 cup mayo
- 2 Tablespoons lemon juice
- 2 Tablespoons fresh dill chopped
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
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Cook pasta according to package instructions. Drain and rinse with cold water. Set aside. Combine mayo, and lemon juice in a mixing bowl. Whisk until cream. Stir in dill and garlic powder. Set aside. Combine shrimp, celery, tomatoes, zucchini, and onion in a large bowl. Add pasta, spinach leaves, and frozen peas. Pour dressing over top. Mix until everything is coated well. Sprinkle with salt and pepper. Serve with Parmesan cheese if desired. Keep refrigerated in a covered bowl.
Recipe Notes
What are some of your favorite summer salads?
Here are a few more you might like!
Don’t forget to pin my Creamy Shrimp Salad! I promise you are going to LOVE it!
CD this looks Fantastic! I love salads this time of year and shrimp has a lot of iron in it so it helps boost the energy levels. Have to try this thanks for the recipe.
Thank you so much, Carole! It is absolutely SCRUMPTIOUS! I hope you enjoy!!