Shrimp and Pasta Shell Salad
- 1 and 1/4 cups mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons ketchup
- 1/4 teaspoon Worcestershire sauce
- 1 lemon, juiced
- 1 teaspoon salt, or to taste
- 1 cayenne to taste
- 1/4 cup chipped fresh dill
- 3/4 cup finely diced celery
- 1/2 cup diced red bell pepper
- 1/2 cup minced shallots
- 1/2 cup chopped green onions, white and light parts
- 1 (12 ounce) package uncooked small pasta shells
- 1 pound cooked, peeled and deveined small shrimp (cut in half)
- salt and ground black pepper to taste
Whisk 1 1/4 cup mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined. Refrigerate.
Bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly; drain again. Transfer to a large bowl.
Toss shrimp with pasta; add red bell pepper, celery, and dressing to pasta and shrimp. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours.
Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.
You might want to watch the video before you make this salad for the first time.
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