dilled shrimp pasta salad
Here’s a simple to make but deliciously unique pasta salad that combines fresh dill with shrimp in a flavorful dressing. Add your favorite chopped raw vegetables for extra color and crunch. As always, enjoy!
Author: the simple good life
Ingredients
- ½ pound fusilli, rotelle (wagon wheel) or other medium pasta shape (I used the vegetable radiatore at Trader Joes)
- 1 pound USA wild large shrimp (26 to 30 count), peeled and deveined
- 1¼ cups frozen shelled edamame or frozen peas
- 2 tablespoon extra-virgin olive oil
- 2 tablespoons light mayonnaise
- Zest of 1 lemon
- 2½ tablespoons lemon juice
- 1 clove finely chopped garlic
- ¾ teaspoon fine sea salt
- Pinch cayenne pepper
- 3 cups baby spinach leaves
- ⅔ cup chopped fresh dill
Instructions
- Bring a large pot of salted water to a boil and cook pasta until tender, about 13 minutes, adding shrimp and edamame in the last 3 minutes of cooking. Drain and cool under cold running water, then drain thoroughly.
- In a large bowl, whisk together oil, mayonnaise, lemon zest and juice, garlic, salt and cayenne. Add pasta, shrimp, edamame, spinach and dill and toss to combine. Serve immediately or refrigerate up to 1 day.
