Description
A vibrant and versatile shrimp pasta salad featuring succulent shrimp, fresh vegetables, and a creamy dressing, perfect for any occasion.
Ingredients
- 8 ounces pasta (rotini or penne)
- 1 pound large shrimp, peeled and deveined
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, diced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions; drain and let cool.
- In a skillet, cook the shrimp over medium heat until pink and cooked through, about 2-3 minutes per side. Allow to cool.
- In a large bowl, combine cooled pasta, shrimp, cherry tomatoes, cucumber, red bell pepper, and red onion.
- In a separate small bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, salt, and pepper.
- Pour the dressing over the pasta and shrimp mixture and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving. Garnish with fresh parsley.
Notes
For added flavor, consider using garlic powder or paprika when seasoning the shrimp. Store leftovers in an airtight container for up to three days.
