Lemon-Dill Shrimp and Pasta Salad
This lemony dill shrimp and pasta salad is a healthified version of a childhood favorite. Perfect for those warm nights when you don’t feel like turning on the oven, or a fantastic option for a picnic!
If you want to make this salad ahead of time, you can add the veggies and pasta a day ahead. Be sure to add the shrimp and the dressing at the last minute for the best results.
- Yield: About 7 cups 1x
Ingredients
Scale
- 2 cups chopped European cucumber, skin on
- 1 cup chopped celery
- 1/3 cup sliced green onions
- 1/3 cup chopped fresh dill
- 12 ounces cooked bay salad shrimp, thawed if frozen
- 1–1/2 cups dry whole wheat rotini pasta, cooked according to package instructions and cooled
- 1/3 cup lemon juice
- 1/2 cup plain greek yogurt (I used Fage 2%)
- 1–1/2 teaspoons dry Italian Dressing seasoning mix ( I used Simply Organic Italian Dressing Seasoning)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup olive oil, avocado oil or culinary algae oil)
- 2 Tablespoons mayonnaise
- 1/2 teaspoon kosher salt
Instructions
- In a large bowl, add the chopped cucumber, celery, green onions, dill, shrimp and cooled pasta.
- In a small mixing bowl, combine the lemon juice, yogurt, Italian seasoning, garlic and onion powders, oil, mayo and salt. Whisk until smooth and thoroughly combined.
- When ready to serve, pour dressing over salad and mix until ingredients are coated with dressing.
- Serve and enjoy!
Notes
If making the salad in advance, don’t add dressing to salad until ready to serve.
Keywords: pasta salad, shrimp, seafood, nut free, whole grain
