Shrimp and Pasta Salad

 

This was my new recipe for August and it was absolutely delicious. I was looking for something that would be eaten cold but substantial enough for dinner.  This would also be good with ham instead of shrimp. I’ll definitely be making this again

Shrimp and Pasta Salad

Ingredients for the Salad

8 ounces (2 cups) small pasta

1 pound cooked shrimp (cut in half if shrimp are large)

1 heaping cup diced celery, about 1/2 inch

1/2 large or 1 small red bell pepper diced about 1/2 inch

1 cup frozen peas

1 bunch green onions chopped

For the dressing

2/3 cup Greek yogurt

2 Tablespoons lemon juice

2 teaspoons honey

1 teaspoon white vinegar

1/2 teaspoon Dijon mustard 

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried dill weed

1. Cook pasta according to package directions, about 9 minutes in boiling water with 1 teaspoon salt. Cook shrimp in boiling water with 1 teaspoon salt for about 7 minutes for large shrimp. Drain each. 

2. Mix all dressing ingredients together in a small bowl. 

3. Mix all ingredients and dressing together in a large serving bowl. Refrigerate at least 1 hour before serving.