Shrimp Pasta Salad
I’ve been on a nostalgia kick lately with recipes. I think the last 2 or 3 recipes were based on my Grandma Betty’s cooking. She was a great home cook and I loved spending time in the kitchen with her. This simple shrimp pasta salad was a classic meal she made for lunch when I would visit. The recipe is simple, but she always served it on a platter surround by sliced tomatoes and olives. She was all about the presentation and she definitely had a big influence on my love of entertaining and cooking.
I’ve changed the recipe up a bit over the years. I make this in the summer a lot when it’s too hot to have the oven on. My herb garden is typically thriving that time of year, so I love to add fresh herbs to this Shrimp Salad. It really brightens the flavor.
Also, if I’m honest my Grandma made this with Miracle Whip, but no one in my family will touch the stuff. I’ve switched that out to Mayo and I’ve been making it for years that way. My fave mayo is Duke’s but any brand will do.
I also add a bit of lemon juice, because you can never go wrong with lemon and shrimp. The acid punches up the recipe a bit too.
She liked to serve this shrimp pasta salad with fruit, and fresh bread. It makes a great side dish with grilled steaks or burgers too.
Ingredients
Method
- In a medium sized bowl add cooked shrimp and french dressing. Let marinate several hours in the fridge.
- Cook the pasta, drain well, and rinse with cold water.
- In a large bowl add the mayo, celery, lemon juice, sugar, chives, and dill. Salt and pepper to taste.
- Add the pasta and the marinated shrimp. Mix well.
- Salt and pepper to taste and enjoy!
Nutrition
Tried this recipe?
Let us know how it was!I’m so looking forward to warm sunny summer days and serving this shrimp pasta salad. If you are serving a crowd this is a great addition to a lunch buffet. I like to do a buffet menu of chicken salad, shrimp salad, fruit, veggies and dip for an easy light lunch.
Thanks, Kelly…Sounds so easy and deelish!