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Lemon-Dill Shrimp and Pasta Salad

healthy shrimp and dill pasta salad with cucumber

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.

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
  • 11/2 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%)
  • 11/2 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

  1. In a large bowl, add the chopped cucumber, celery, green onions, dill, shrimp and cooled pasta.
  2. 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.
  3. When ready to serve, pour dressing over salad and mix until ingredients are coated with dressing.
  4. 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

2018 natural products expo west