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Dilled Shrimp Pasta Salad

Serves 6
Time 30 min
Here's a simple to make but deliciously unique pasta salad that combines fresh dill with shrimp in a flavorful dressing. Add your favorite chopped raw vegetables for extra color and crunch.
Special Diets:
Ingredients
  • 1/2 pound fusilli, rotelle (wagon wheel) or other medium pasta shape
  • 1 pound large shrimp (26 to 30 count), peeled and deveined
  • 1 1/4 cup frozen shelled edamame or frozen peas
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons light mayonnaise
  • Zest of 1 lemon
  • 2 1/2 tablespoons lemon juice
  • 1 clove garlic, finely chopped
  • 3/4 teaspoon fine sea salt
  • cayenne pepper
  • 3 cups baby spinach leaves
  • 2/3 cup chopped fresh dill
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Method

Bring a large pot of salted water to a boil and cook pasta until tender, about 13 minutes, adding shrimp and edamame in the last 3 minutes of cooking.

Drain and cool under cold running water, then drain thoroughly.

In a large bowl, whisk together oil, mayonnaise, lemon zest and juice, garlic, salt and cayenne.

Add pasta, shrimp, edamame, spinach and dill and toss to combine. Serve immediately or refrigerate up to 1 day.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 pound fusilli, rotelle (wagon wheel) or other medium pasta shape
  • 1 pound large shrimp (26 to 30 count), peeled and deveined
  • 1 1/4 cup frozen shelled edamame or frozen peas
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons light mayonnaise
  • Zest of 1 lemon
  • 2 1/2 tablespoons lemon juice
  • 1 clove garlic, finely chopped
  • 3/4 teaspoon fine sea salt
  • cayenne pepper
  • 3 cups baby spinach leaves
  • 2/3 cup chopped fresh dill
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.