Description
A classic, creamy pasta salad featuring cooked shrimp, crisp vegetables, and a tangy Southern-style dressing, perfect for potlucks and gatherings.
Ingredients
Scale
- 1 pound rotini or bow tie pasta
- 1 pound cooked shrimp, peeled and deveined, chilled
- 1 cup celery, chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup sweet pickle relish
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop cooking. Drain well.
- In a large bowl, combine the cooled pasta, cooked shrimp, celery, red onion, green bell pepper, and pickle relish.
- In a separate small bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, Worcestershire sauce, Old Bay seasoning, black pepper, and salt until smooth.
- Pour the dressing over the pasta and shrimp mixture. Toss gently until all ingredients are evenly coated.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Taste and adjust seasoning before serving cold.
Notes
- For a lighter version, substitute half of the mayonnaise with plain Greek yogurt.
- If you prefer a sharper flavor, use Dijon mustard instead of yellow mustard.
- Chop your vegetables uniformly so they mix well with the pasta.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Mixing
- Cuisine: American Southern
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 6
- Sodium: 550
- Fat: 19
- Saturated Fat: 3
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 18
- Cholesterol: 110