Lemon-Dill Shrimp Pasta Salad
This Lemon -Dill Shrimp Pasta Salad is an all-time favorite in my household . My kids, especially my older boys request this all the time, they have even requested it for their birthday dinner in the past. I have to admit as soon as the weather starts showing signs of spring I want to make this dish. It just feels like spring and summer to me. It is creamy, light, and fresh at the same time. I love using the pasta shells because it collects the dressing for the best flavorful bites.
Why you will love this recipe-
- It is a perfect pasta salad for Spring, filled with peas, green onions, and parsley.
- A pasta salad that doesn’t just use mayonnaise as the base ingredient.
- This pasta salad is creamy but also light and refreshing.
Ingredients you will need-
- 1 lb. large shrimp, cut into bite size chunks
- 1 lb. small pasta shells
- 1 cup mayonnaise
- 1 cup plain Greek yogurt
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 5 green onions, sliced
- 1 cup frozen peas
- 3 tablespoons parsley, chopped
- 2 Tablespoons fresh dill
- 1 teaspoon dried dill
- splash of milk
- salt and pepper to taste
How to make-
Step 1. First cook your pasta according to directions. (I like to cook until al dente) Rinse with cold water.
Step 2. Next you want to chop up your ingredients.
Step 3. Add the mayonnaise, Greek yogurt, lemon juice, lemon zest, fresh dill, dried dill, salt, and pepper. In another bigger bowl add pasta shells, peas, green onions, and parsley. Mix in mayonnaise mixture and stir until everything is well coated. Taste to see if it needs any more salt or pepper.
Step 4. Store in the refrigerator at least a couple of hours for the flavors to meld together.
Tips-
- The salad is best when refrigerated for at least a couple of hours so the flavors can meld together and taste even better
- Before serving the salad make sure to give it a stir to evenly coat everything because some of the dressing will sink to the bottom.
- This Lemon-Dill Shrimp Pasta Salad goes perfectly alongside rich dishes like ham or all your grilled meats for the summer.
- Many people have asked if they can use the small shrimp and yes you can but I prefer the taste and texture of the larger shrimp.
Storage-
- The salad can be stored in the refrigerator up to 2 days
Lemon-Dill Shrimp Pasta Salad
Ingredients
Equipment
Method
- First cook the pasta according to the directions on the package (cook until al dente). Rinse with cold water.
- Next chop up the shrimp, green onions, parsley, and dill.
- Then mix the mayonnaise with the Greek yogurt, milk, lemon juice, lemon zest, fresh dill, dried dill, salt, and pepper to taste.
- Add the pasta shells, peas, green onions and parsley to a big bowl and pour in the mayonnaise mixture and mix well. Taste to see if it needs more salt and pepper.
- Refrigerate for at least 2 hours
