A light and creamy shrimp pasta salad with tender shrimp, al dente pasta, crisp vegetables, and a tangy dressing.
Ingredients
Scale
1 pound medium shrimp, peeled and deveined
8 ounces rotini pasta
1/2 cup mayonnaise
1/4 cup Greek yogurt
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 cup chopped celery
1/3 cup chopped red onion
1/2 cup diced red bell pepper
2 tablespoons chopped parsley
1 tablespoon chopped fresh dill (optional)
1 tablespoon olive oil
Instructions
- Cook pasta in salted water until al dente, drain, and cool.
- Heat olive oil in a skillet, cook shrimp 2–3 minutes per side until pink.
- Cool shrimp and chop if desired.
- Mix mayonnaise, yogurt, lemon juice, mustard, and seasonings.
- Add pasta and toss to coat.
- Fold in shrimp and vegetables.
- Stir in parsley and dill.
- Chill for at least 1 hour before serving.