Shrimp Pasta Salad

Summer is the perfect time to enjoy fresh and light meals, and nothing beats a well-made shrimp pasta salad. Summer Picnics and BBQs need some top notch side dishes to go along with your grilled masterpieces. One standout side dish that combines fresh seafood with the aromatic flavor of dill is Shrimp Pasta Salad. Read on to learn what not to do when making pasta salad, the right combination of ingredients, and all the little tricks to make your shrimp pasta salad bring in the compliments.

Plated Pasta Salad

Ingredients for Shrimp Pasta Salad

Creating the perfect Dill Shrimp Pasta Salad requires a selection of fresh and high-quality ingredients. Here’s what you’ll need:

1. Shrimp: Fresh, cooked shrimp are the star of this salad. Don’t go for precooked flavorless shrimp. Find a quality shrimp that you can actually taste in the pasta salad.
2. Dill: Fresh dill is essential for infusing the salad with its signature herby flavor. Summer is the perfect time of year for herbs. Take advantage of all these natural flavors and brighten up this dish with fresh dill.
3. Shredded Carrots: These add a nice crunch and vibrant color to the salad. Don’t be afraid to use the pre cut carrots here to save prep time.
4. Red Cabbage: Thinly sliced red cabbage provides a beautiful color and improves the texture of the side dish.
5. Green Onion: Sliced Green Onion brings some depth of flavor to the pasta salad as well as some additional texture.
6. Mayonnaise: This will be the base of the salad and adds a layer of creaminess.
7. Sour Cream: When combined with the dill and mayo this will add a nice a tangy note.
8. Red Wine Vinegar: A little acidity is needed to cut thru the pasta and rich mayo and sour cream.
9. White Sugar: Just a pinch helps balance out the dressing.
10. Black Olives: Black olives add to the color of the salad and adds a little saltiness.
11. Pasta: I’m a big fan of small shells in pasta salad. Really does a nice job of holding the dressing.

Pasta Salad with Shrimp

What size shrimp works best with pasta salad?

I mentioned above to not use a pre cooked shrimp. It’s important to buy a quality shrimp with nice flavor. However, this recipe does not need a large jumbo shrimp. Look for 31/40 per pound. That’s a nice size shrimp that you can find at a decent price which can be cut in half and still stand out in the pasta salad.

Dressing for the Pasta Salad

This is a very simple step but the most important. Combine the Mayonnaise, Sour Cream, Red Wine Vinegar, and chopped fresh dill. Whisk the ingredients until they are combined.

Refrigeration is key

Combine all other ingredients with the dill sauce. The carrots, green onion, and red cabbage give the salad some nice crunch and texture. However, you do want to soften these ingredients a little bit. It’s very important to let the salad rest in the refrigerator for over 24 hours to let all the flavors come together. It will make a big difference.

Shrimp Pasta Salad

Three Common Mistakes When Making Pasta Salads

Even with the best ingredients, certain pitfalls can turn a potentially delicious Dill Shrimp Pasta Salad into a disappointing dish. Here are three mistakes to avoid:

1. Overcooking the Pasta: The texture of your pasta is crucial. Overcooked pasta becomes mushy and won’t hold up well when mixed with the other ingredients. To avoid this, cook your pasta al dente according to the package instructions and rinse it under cold water immediately after draining to stop the cooking process.
2. Insufficient Seasoning: One of the biggest mistakes is under-seasoning your pasta salad. The key to a flavorful dish is seasoning at every stage. Taste the dressing before mixing it with the pasta to ensure it’s well-balanced. Remember, the pasta absorbs the dressing, so slightly over-seasoning the dressing can help achieve the perfect taste.
3. Not Chilling the Salad: Pasta salads are best served cold or at room temperature, allowing the flavors to meld together. Failing to chill the salad for at least an hour before serving can result in a dish that feels disjointed, with the flavors not fully integrated. Patience is key; let the salad rest in the refrigerator to enhance its taste.
4. Too Much Pasta: Nothing worse than a pasta salad with only pasta. The pasta should compliment the other ingredients and come together as one dish. Not just a pick bowl of pasta with a little celery and a few shrimp.

Plated Shrimp Salad with Carrots, Red Cabbage and Dill

So, fire up your grill this summer. Just make sure you have a great side dish like Shrimp Pasta Salad. It’s a delightful addition to any summer picnic.  Just remember to cook your pasta just right, season thoroughly, and allow your salad to chill before serving. Enjoy the refreshing combination of dill and shrimp in this colorful and flavorful dish!

Print Recipe

Shrimp Pasta Salad

By Drew – Serves: 4

Prep Time: 10 minutes – Cooking Time: 15 minutes

Summer is the perfect time to enjoy fresh and light meals, and nothing beats a well-made shrimp pasta salad. Read on to learn what to do and what not to do when making the perfect grilling side dish, Shrimp Pasta Salad!

Ingredients

• Shrimp - 1 pound 31/40 sized uncooked shrimp
• Dill - 1/2 cup chopped fresh dill
• Shredded Carrots - 1 cup
• Shredded Red Cabbage - 1 cup
• Green Onion - 2 chopped green onions
• Mayonnaise - 3/4 cup
• Sour Cream - 1/2 cup
• Red Wine Vinegar - 3 tablespoons
• White Sugar: Pinch
• Black Olives - 1 small can
• Pasta - 8 Ounces small shells

Instructions

1

Cook pasta in boiling water until soft but still slightly firm.

2

Cook shrimp in boiling water for two minutes until they turn pink and curl up.

3

Cool both shrimp and pasta.

4

Remove Shrimp tails and shells then cut in two.

5

Combine Mayonnaise, Sour Cream, Vinegar, Sugar and Fresh Dill.

6

Whisk until ingredients are combined.

7

Add pasta, shrimp, carrots, cabbage, olives, and green onion.

8

Let sit in the refrigerator for 24 hours.

Notes

Don't over cook shrimp. Once they turn pink and curl, take them off the heat.