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Cold Shrimp and Linguine Pasta Salad

Cold Shrimp and Linguine Pasta Salad

A few freezer staples, like shrimp and peas, combine with linguine, sweet roasted peppers, and a lemony-dill creamy dressing for a bold pasta salad. You can use any pasta shape you’d like.

Calories
244
Carbohydrates
49g
Protein
11g
Potassium
432mg
Fiber
4g
Sugar
13g

Ingredients

  • 12 ounces linguine pasta, broken into shorter pieces

  • 1 pound frozen large shrimp, (31 to 35/pound) - thawed, peeled, and deveined 

  • 1 cup frozen peas

  • 1/2 cup mayonnaise

  • 2 tablespoons Dijon mustard

  • 1 teaspoon lemon zest

  • 1 tablespoon lemon juice

  • 1 tablespoon chopped fresh dill, plus more for garnish

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon salt

  • 2/3 cup roasted red peppers or piquanté peppers (such as Peppadew), cut into strips

  • 1/2 cup coarsely shredded carrot

  • 1/2 cup finely chopped celery

  • 3 tablespoons finely chopped red onion

Direction

  1. Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions, adding shrimp and peas for the last 3 minutes of cooking time. Drain in a colander. Rinse with cold water to cool quickly.

  2. Meanwhile, whisk together mayonnaise, mustard, lemon zest, lemon juice, dill, smoked paprika, and salt in a large bowl.  

  3. Add pasta mixture, roasted red peppers, carrot, celery, and red onion. Toss to combine. Serve immediately or chill, covered up to 4 hours. Garnish with additional dill.

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