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Spring On A Plate: Pasta Salad with Shrimp

Makes 8 servings



1 ¼ cups mayonnaise, or more if needed

2 teaspoons Dijon mustard

2 teaspoons ketchup

¼ teaspoon Worcestershire sauce

1 teaspoon salt, or to taste

1 pinch cayenne pepper, or to taste

1 lemon, juiced

⅓ cup chopped fresh dill


1 (12 ounces) package small pasta shells

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

½ cup finely diced red bell pepper

¾ cup diced celery

Salt and ground black pepper, to taste

1 pinch paprika, for garnish



1. To make the dressing, whisk mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and chopped dill. Whisk until thoroughly combined. Refrigerate.

2. Bring a pot of 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 the 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 the salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika.

Adapted from

Please see page 32 in Here In Hanover Spring 2020 digital edition for more tasty spring pasta recipes.

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