Shrimp and Pasta Shell Salad

This is a cold pasta salad with the addition of tiny shrimp and dill.  It is a delicious substitute for macaroni salad or potato salad.
For the Dressing
  • 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
Salad
  • 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.