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Dill Shrimp Pasta Salad

The following recipe is sponsored by Sfoglini Pasta. All opinions are my own.

Meet the side dish you’re going to fall in love with: a stupidly easy pasta salad that’s perfect for spring occasions. It starts with tender pasta, cooked shrimp, bell pepper and celery that is mixed with a creamy dill dressing. This Dill Shrimp Pasta Salad is a beautiful spring side dish that’s sure to be a hit.

I can’t think of a more quintessential side dish for warmer months than a cold pasta salad. It’s light and refreshing, but still hearty enough to pack a punch on the table. I love that this Dill Shrimp Pasta Salad is full of color. Serve it as an Easter side dish because it adds so much color to your table and it simply reminds me of spring.

What makes this pasta salad extra special is the attention to detail. I use U.S. made Sfoglini Pasta to ensure quality and flavor. It’s organic and non GMO pasta that’s made in a special way to ensure a rough texture on your pasta. That means the sauce – or, in this case, the dressing – sticks. They slow-dry every pasta they make at a low temperature to preserve both flavor and nutrients. In the end, it’s a difference that you can taste.

Sfloglini Pasta Radiator Shape
I’m all about the Radiators shape that Sfoglini makes! It really makes this dish.

When To Make Dill Shrimp Pasta Salad

The fresh dill and bright color of the vegetables makes the Dill Shrimp Pasta Salad a great springtime side dish. I love making it for graduations, baby showers, bridal showers and for Easter. The flavor is light and lemony, but as a pasta dish, it’s a heartier side dish. Serve it with a spiral ham if you want a main dish to accompany it. If the pasta is your main dish, because it’s loaded with shrimp, serve it with some crackers or fresh bread.

How To Make Pasta Salad Ahead Of An Event

Cold pasta salads need time to chill. I suggest prepping the salad at least two hours ahead of an event or the time you want to serve it. If you want to make it the night before, that works even better. The longer the salad sits, the more the flavors will mesh together. The vegetables soften a tiny bit, too. If you feel like the pasta soaked up too much of the dressing, just add a quarter cup more mayonnaise and stir before serving. It should be fabulous!

How To Store Leftovers

Transfer the pasta to an airtight food storage container. Keep the leftovers refrigerated. Since the salad is mayonnaise-based, follow food safety guidelines by not leaving the salad out. Keep it refrigerated immediately after serving. For the best freshness, enjoy the salad within 4-5 days of making it. I do not recommend freezing the salad.

Dill Shrimp Pasta Salad Ingredients:

  • Sfoglini Radiator Pasta – I love the radiator shape, but pick any medium pasta shape you prefer.
  • Shrimp – Peeled, deveined, and cooked.
  • Red Bell Pepper – Orange works as well.
  • Celery
  • Red Onion
  • Mayonnaise
  • Lemon Juice
  • Granulated Sugar
  • Salt and Pepper
  • Fresh Dill – Fresh is best for flavor, and I do not recommend using dried dill.

How To Make Dill Shrimp Pasta Salad

Cook Sfoglini pasta in salted water according to package directions. Drain and rinse under cold water. Place in a large bowl. Add shrimp, bell pepper, celery, and red onion.

Bowl with pasta, red onion, celery and bell Pepper.

In a small bowl, stir mayonnaise, lemon juice, sugar, salt and pepper together. Add dressing to bowl with pasta and stir to mix.

Whisking together the dressing.

Sprinkle the dill on top and mix it in. Cover with plastic wrap and refrigerate for at least 2 hours. If pasta soaks up a lot of the mayo, add another 1/4 cup just before serving to make it creamier.

Shrimp Dill Pasta Salad Recipe
Yield: 8 Servings

Dill Shrimp Pasta Salad

Shrimp Dill Pasta Salad Recipe

This Dill Shrimp Pasta Salad has a creamy lemon dressing, red onion, sweet pepper, and fresh shrimp for the ultimate pasta side dish. It's perfect for any occasion!

Prep Time 20 minutes
Cook Time 8 minutes
Additional Time 2 hours
Total Time 2 hours 20 minutes

Ingredients

  • 16 Ounces Spiral Pasta (such as Sfoglini Radiators)
  • 1 lb Cooked Shrimp (peeled & deveined)
  • 1 Red Bell Pepper, diced
  • 3/4 Cup Diced Red Onion

For The Dressing:

  • 1 1/2 Cups Mayonnaise
  • 1 1/2 Tablespoons Fresh Lemon Juice
  • 1 1/2 Teaspoons Granulated Sugar
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 5 Tablespoons Chopped Fresh Dill

Instructions

    1. Cook pasta in salted water according to package directions. Drain and rinse under cold water. Place in a large bowl.
    2. Add shrimp, bell pepper, celery, and red onion.
    3. In a small bowl, stir mayonnaise, lemon juice, sugar, salt and pepper together.
    4. Add dressing to bowl with pasta and stir to mix. Sprinkle the dill on top and mix it in.
    5. Cover with plastic wrap and refrigerate for at least 2 hours. If pasta soaks up a lot of the mayo, add another 1/4 cup just before serving to make it creamier.

Notes

  • Store leftovers in an airtight food storage container. Keep the salad refrigerated. Enjoy the best freshness within 5-6 days of cooking it.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 455Total Fat: 32gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 137mgSodium: 1065mgCarbohydrates: 23gFiber: 2gSugar: 3gProtein: 17g

**Nutrition is calculated by a third party. Actual vales may vary.

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