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Lemon-Dill Shrimp Pasta Salad

This pasta salad is creamy but light and fresh. Perfect for Spring and Summer
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Course: Main Course, Salad, Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb. large shrimp, chopped into bite size pieces
  • 1 lb. small pasta shells
  • 1 cup mayonnaise
  • 1 cup plain Greek yogurt
  • 1 cup frozen peas
  • 5 green onions, sliced
  • 3 tbsp. Italian parsley, chopped
  • 2 tbsp. fresh dill, chopped
  • 1 tsp. dried dill
  • 1/4 cup lemon juice
  • 1 tsp. lemon zest
  • 2 tbsp. milk
  • salt and pepper to taste

Equipment

  • 1 big bowl

Method
 

  1. First cook the pasta according to the directions on the package (cook until al dente). Rinse with cold water.
  2. Next chop up the shrimp, green onions, parsley, and dill.
  3. Then mix the mayonnaise with the Greek yogurt, milk, lemon juice, lemon zest, fresh dill, dried dill, salt, and pepper to taste.
  4. 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.
  5. Refrigerate for at least 2 hours

Notes

When ready to eat give the pasta a stir because some of the dressing will sink to the bottom.