This shrimp and pasta salad is the perfect main dish salad for a hot summer lunch or dinner. The dressing is a lightly seasoned mayonnaise mixture with some spicy brown mustard to give it tanginess. Use a reduced-fat mayonnaise in this salad.
Use rotini, wheels, shells, or elbows in this tasty shrimp salad.The salad should be refrigerated for a few hours before serving, so plan to prepare it earlier in the day.
This shrimp and rice salad is another tasty option.
- 16 ounces pasta, such as shells, macaroni, wheels, rotini, etc.
- 1 cup light mayonnaise
- 1 teaspoon seasoned salt
- 1/2 teaspoon celery seed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon pepper
- 2 tablespoons brown spicy mustard
- 3 ribs celery, chopped
- 3 large tomatoes, diced
- 1 bunch green onions, chopped
- 1 pound cooked shrimp
- Cook the pasta in boiling salted water following the package directions. Drain the pasta in a colander and rinse with cold water. Set aside.
- In a large serving bowl, combine the mayonnaise, seasonings, and mustard; whisk to blend thoroughly.
- Add the chopped celery, diced tomatoes, and green onions. Mix well.
- Add the cooked shrimp and pasta to the bowl. Gently combine until well blended.
- Refrigerate the salad for at least an hour or two before serving.
- Replace the green onions with about 1/2 cup of chopped red onions or sweet onions.
- Add 1 tablespoon of lemon juice to the mayonnaise mixture.
- Use a grainy mustard in the salad or Creole mustard.
- Double the shrimp for a heartier salad.
- Add one or two chopped hard-boiled eggs to the salad.
- If desired, chop larger shrimp.
- Never leave food out of the cooler or refrigerator for more than 2 hours. If the temperature is above 90 F (32.2 C), no more than 1 hour.
- The vein of large shrimp may contain grit. To devein shrimp, cut a shallow slit down the outside curve of a peeled shrimp. Pull out the dark vein or scrape it out with the knife and then rinse the shrimp under cold running water.
- Shrimp should be cooked briefly or they will be tough and rubbery. Cook them until the shrimp just begins to curl and the flesh is opaque.
- "I made this for a potluck. It was a hit. Everyone loved it. It was fantastic! I now make it for all functions. I deleted the tomato only because my girls do not eat then. I also deleted the additional salt. Seasoned salt was enough. Highly recommended. I am often asked for this recipe." — F.O.
- "I enjoy just adding cooked shrimp to a regular macaroni salad, but this recipe really makes the shrimp macaroni salad special. My wife was dubious about the tomatoes but she's a believer now! I've made this multiple times and its always the first salad bowl empty at a potluck. [I] Sometimes substitute Creole mustard for the spicy brown, but no changes are necessary." — G.H.
- "This salad was very good. Just looking for a quick and tasty salad to take to a potluck in our neighborhood. It was a big hit...WE will definitely make this salad again. My kids even ate it all. That's a winner right there." — Barrett
|Nutritional Guidelines (per serving)|
|Total Fat||29 g|
|Saturated Fat||5 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||4 g|