Summer Pasta Salad with Shrimp and Dill

Shrimp pasta salad

This was totally improvised but it turned out to be great, and I really love it.

  • 2 c dry pasta (farfalle, campanelle or cavatappi)
  • 2 c frozen shrimp (salad shrimp are fine and work best), deveined and shelled, tail off
  • 1/2 c mayonnaise (I like the Kraft olive oil type)
  • 1 tbsp fresh dill, chopped
  • 1 tbsp celery salt
  • 1 tsp fresh ground black pepper
  • 1/2 tsp ground dried sage
  • 2 tbsp capers, drained
  • pinch of red pepper flakes (if desired)
  • salt to taste
  1. Prepare the pasta as directed until al dente (translation: NOT FLABBY). Meanwhile, defrost the shrimp; I tend to use my electric kettle by boiling water, dumping the shrimp in, returning it to a boil, and then immediately draining the shrimp. Chill and drain the shrimp. Oh, and don’t forget the pasta–drain and rinse when it’s done.
  2. In a large bowl, fold together the drained and chilled shrimp and pasta with the mayonnaise. Sprinkle in the dill, celery salt, pepper, sage, capers, red pepper, salt and pepper, and fold together. Cover and chill before serving.