Description
A vibrant and refreshing dish that combines plump shrimp, al dente pasta, crisp vegetables, and a creamy dressing, perfect for summer gatherings.
Ingredients
Scale
- 1 pound shrimp, cooked and peeled
- 8 ounces pasta (like macaroni or rotini)
- 1 cup diced bell peppers
- 1 cup diced celery
- 1 cup cherry tomatoes, halved
- 1/2 cup diced red onion
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil, add the pasta, and cook according to package instructions (about 8-10 minutes) until al dente. Drain and cool completely.
- Combine the stars: In a large mixing bowl, combine the cooled pasta with shrimp, bell peppers, celery, cherry tomatoes, and red onion.
- Prepare the dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Dress the pasta: Pour the dressing over the pasta and shrimp mixture, gently toss to coat.
- Chill and meld: Cover and refrigerate for at least 30 minutes to enhance the flavors.
- Garnish and serve: Before serving, sprinkle with fresh parsley.
Notes
This salad is best when made a day ahead. You can substitute shrimp with chicken or tofu for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 140mg