Shrimp Pasta Salad with Cucumber and Dill
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Leave deli-style pasta salad behind and try this fresh version with shrimp and a bright lemon dressing.
Ingredients
Coarse salt and ground pepper
3/4 lb. large shell pasta
1 lb. large peeled and deveined shrimp
1 English cucumber
1/2 c. Roughly Chopped Dill
2 tbsp. light mayonnaise
2 tbsp. olive oil
2 tbsp. fresh lemon juice
1 tsp. Dijon mustard
Instructions
In a large pot of boiling salted water, cook pasta until al dente. Add shrimp, and cook just until opaque throughout, about 30 seconds. Drain, and rinse with cold water to stop the cooking. Drain again.
Transfer pasta mixture to a bowl; toss with cucumber and dill. In another bowl, whisk together mayonnaise, oil, lemon juice, and Dijon; season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day.)
Add dressing to pasta mixture, and toss to combine.
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