Pasta salad is practically the epitome of summer dishes: it’s simple, can be eaten hot or cold, and goes great with all classic barbecue dishes. That said, it can be easy to get into a pasta salad rut
If you find yourself making the same macaroni salad over and over again, this is the recipe for you. If you’ve never added shrimp to your pasta salads, you’ve been missing out on pure deliciousness. This dish has all the creamy dressing, crunchy peas, and perfectly cooked pasta you’d expect, but it’s taken to the next level with tender shrimp. It’s bright and spicy, with perfectly cooked (never chewy or gummy!) shrimp.
How to make pasta shrimp salad with lettuce?
Ingredients
- 8 ounces uncooked salad pasta noodles or other small pasta
- 1 pound medium shrimp, peeled, deveined and tails removed
- 1 cup frozen peas, thawed
- 4 green onions, chopped
- 1/2 cup Bolthouse Farms Classic Dill Ranch Yogurt Dressing
- 1/2 cup whole, unflavored Greek yogurt
- juice of one lemon
- 1 teaspoon dill weed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- lettuce leaves
Directions
Shrimp: Place the shrimp on the baking tray, drizzle with the butter and mix with your favorite herbs. Arrange the shrimp in a single layer and grill until pink, curled and cooked through, 5 to 7 minutes. Let the shrimp cool completely.
Pasta: Cook the pasta according to the instructions on the package and drain. Cool with some cold water and let drain.
Salad
- Coarsely chop the shrimp
- In a large bowl, add the pasta, shrimp, peas, green onions, ranch yogurt dressing, yogurt, lemon juice, and spices. Mix well.
- Serve on a large piece of lettuce
Pasta tip
Do not overcook the pasta as it will fall apart when you mix all the ingredients. Cook until al dente (one minute less than package directions).
How long does shrimp pasta salad last in the refrigerator?
Once made, it will stay fresh-tasting for up to a day. Make sure to store it in an airtight container in the refrigerator.
