This shrimp pasta salad is a blend of tender shrimp, fresh vegetables, dill and seasonings, all coated in a creamy dressing. An easy make-ahead lunch option that’s high in protein and easy to make!
I love a good shrimp dish, I can never turn down Shrimp Etouffee or Garlic and Honey Grilled Shrimp and Pineapple. This creamy shrimp salad is one of my favorite ways to enjoy shrimp, and it’s so simple that even my kids can make it.
1/2 box of Ditalini pasta (or your favorite pasta)
1 cup of mayo
3 T. lemon juice
1 t. salt
1/2 t. pepper
5 green onion stalks, chopped
5 small tomatoes, chopped
2 stalks of celery, chopped
1 bag of peas
1 bag of cooked shrimp, without tails
Boil pasta according to package. Thaw shrimp under cool water. Let pasta cool while chopping veggies. Add all the ingredients together and fold until combined.
Add more salt and pepper to taste. Refrigerate for at least an hour or until chilled. The longer you let it chill the better it will taste! This is a huge salad and will serve a lot of people as a side at a barbeque!