The First Bite That Hooked Me
I still remember my first taste of this dish at a beach picnic. The cool shrimp, tangy lemon, and crunchy veggies made me swoon. The pasta soaked up the creamy dressing just right. Ever wondered how you could turn a simple pasta salad into something unforgettable? Now I make it for every summer gathering. It’s my go-to when I need a crowd-pleaser fast.My Kitchen Disaster Turned Win
The first time I made this, I forgot to rinse the pasta. It turned into a sticky mess! I saved it by adding extra lemon juice and mayo. Home cooking teaches us to adapt—and laugh at our mistakes. Now I set a timer for the pasta every time. What’s your funniest kitchen fail? Share below!Why This Salad Shines
– The lemon juice cuts through the mayo, keeping it light. – The crunchy veggies add a fresh contrast to the tender shrimp. Which flavor combo surprises you most? Is it the sweet shrimp with garlic or the tangy dressing with crisp celery? Try it and decide!A Dish With Roots
This salad blends Italian pasta traditions with coastal shrimp dishes. It’s a nod to 20th-century American potluck culture. *Did you know tiny pasta shapes like ditalini were made for soups and salads?* Perfect for scooping up every bite. Would you try this with a different protein? Tell me your twist!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Mayonnaise | 1 cup | |
| Fresh lemon juice | 1 tablespoon | |
| Sugar | 1 teaspoon | |
| Granulated garlic or garlic powder | ¼ teaspoon | |
| Kosher salt | ¼ teaspoon | |
| Freshly ground black pepper | ¼ teaspoon | |
| Tiny pasta (ditalini, small elbows, or shells) | 8 ounces | |
| Cooked shrimp | 1 pound | chopped into ½-inch pieces |
| Celery | 1 cup | very thinly sliced |
| Bell pepper (any color) | 1 cup | chopped into ½-inch pieces |
| Red onion | ¼ cup | very thinly sliced and chopped |
| Fresh Italian parsley | 2 tablespoons | chopped small |
How to Make Citrus Shrimp Pasta Salad
Step 1 Cook the pasta as the package says. Drain and rinse it with cold water. This stops cooking and cools it fast. Pat it dry to keep the salad crisp. (*Hard-learned tip: Salt the pasta water for extra flavor.*)
Step 2 Mix mayo, lemon juice, sugar, garlic, salt, and pepper in a big bowl. Stir until smooth and creamy. Taste the dressing—adjust if needed. This is your flavor base.
Step 3 Add pasta, shrimp, celery, bell pepper, onion, and parsley to the bowl. Toss gently to coat everything. Chill for 30 minutes before serving. The flavors blend better cold. What’s your go-to pasta shape for salads? Share below!
Cook Time: 15 minutes Total Time: 25 minutes Yield: 6 servings Category: Lunch, Salad
3 Fun Twists on This Salad
1. Spicy Kick Add diced jalapeños or a dash of hot sauce. Perfect for heat lovers.
2. Veggie Swap Skip shrimp, use chickpeas or tofu. Great for vegetarians.
3. Summer Bright Toss in cherry tomatoes and fresh basil. A sunny take. Which twist would you try first? Vote in the comments!
Serving Ideas & Pairings
Serve with garlic bread or a simple green salad. Top with extra parsley for color. Pair with iced tea or a crisp white wine. Both balance the citrus well. Which would you choose tonight—the wine or the tea?
Keep It Fresh & Easy
Store leftovers in a sealed container for up to 3 days. The veggies stay crisp! Freezing isn’t ideal—the mayo dressing gets grainy. Need a quick lunch? Pack individual portions for grab-and-go ease. *Fun fact*: My grandkids call this “confetti pasta” for all the colorful bits. Batch-cook the pasta and shrimp ahead to save time. Why this matters: Prepping parts in advance makes weeknight meals stress-free. What’s your go-to make-ahead trick? Share below!Quick Fixes for Common Hiccups
Your Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Swap regular pasta for gluten-free shells or rice pasta.
Q: How far ahead can I prep this?
A: Assemble it 1 day ahead—just add parsley right before serving.
Q: Any veggie swaps?
A: Try cucumber or radishes for extra crunch. Skip onions if needed.
Q: Can I double the recipe?
A: Absolutely. Use a bigger bowl for easier mixing.
Q: What if I hate mayo?
A: Greek yogurt or light sour cream works too. Why this matters: Small tweaks make recipes work for everyone. Which swap will you try first?
Let’s Dish Together!
This salad is a summer staple in my house. I’d love to see your twist on it! Tag@SpoonSway on Pinterest with your photos. Did you add a secret ingredient? Tell me in the comments. Happy cooking! —Sarah Cooper.
Citrus Shrimp Pasta Salad with Crunchy Veggies
Description
Experience the delightful contrast of textures and flavors with this Citrus Shrimp Pasta Salad, featuring succulent shrimp, crunchy veggies, and a zesty dressing.
Ingredients
Instructions
- Cook the pasta according to the directions on the package, until al dente. Drain and rinse with cold water until the pasta is cool.
- Combine the mayonnaise, lemon juice, sugar, garlic, salt, and pepper in a large mixing bowl. Add the pasta, shrimp, celery, bell pepper, onion, and parsley to the bowl with the dressing.
- Toss to coat well. Taste the salad and adjust the seasonings, as desired. Refrigerate until ready to serve.
Notes
- For added freshness, garnish with extra lemon zest or a squeeze of lemon juice before serving.
Shrimp, Pasta, Salad, Citrus, Lunch
