Shrimp and Pasta Shell Salad

Ingredients

Dressing:

• 1 1/4 cups mayonnaise, or more if needed

• 2 teaspoons Dijon mustard

• 2 teaspoons ketchup

• 1/4 teaspoon Worcestershire sauce

• 1 teaspoon salt, or to taste

• 1 pinch cayenne pepper, or to taste

• 1 lemon, juiced

• 1/3 cup chopped fresh dill

Salad:

• 1 (12 ounce) package small pasta shells

• 1 pound cooked, peeled, and deveined small shrimp - cut in half

• 1/2 cup finely diced red bell pepper

• 3/4 cup diced celery

• salt and ground black pepper to taste

• 1 pinch paprika, for garnish

• 3 sprigs fresh dill, or as desired

• Add all ingredients to list
  

Directions

• Prep 25 m

• Cook 10 m

• Ready In 2 h 35 m

1. Whisk 1 1/4 cup mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined. Refrigerate.

2. Bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly; drain again. Transfer to a large bowl.

3. Toss shrimp with pasta; add red bell pepper, celery, and dressing to pasta and shrimp. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours.

4. Stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. If salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika and sprigs of dill.

Cook's Notes:

• Salt the pasta water until it tastes like seawater.

• Small shrimp are about 100 per pound.

• You can add chopped onion, capers, olives, and bacon and use as a base for grilled salmon.

• Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.