Ditalini Pasta Shrimp Salad Recipes

SHRIMP WITH LEMON-CHIVE TARTAR SAUCE, DITALINI SALAD WITH MIXED PEPPERS

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium heat. Season shrimp with salt, pepper and oregano. Place shrimp in hot pan (or stove-top grill pan) and cook 2 minutes per side, until opaque and cooked through.
• Meanwhile, in a medium bowl, combine mayonnaise, chives, gherkins, and lemon zest. Mix well and season to taste with salt and pepper.
• In a large bowl, combine ditalini, remaining olive oil, peppers, parsley, and vinegar. Toss to combine and season, to taste, with salt and pepper. Serve the ditalini salad with 1 1/4 pounds of the shrimp and all of the tartar sauce. Reserve extra shrimp (about 1/2 pound cooked) for another meal.

SHRIMP AND PASTA SHELL SALAD

Steps:

• Whisk 1 1/4 cup mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined. Refrigerate.
• Bring a pot of well-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.
• 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 bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours.
• Stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. If salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika and sprigs of dill.

DITALINI SALAD

Steps:

• Cook pasta in boiling salted water until tender. Drain in a colander then immerse in cold water until pasta is cool. Drain thoroughly and place in a bowl with the vegetable oil. Toss until pasta is coated evenly with the oil. Cover and refrigerate while preparing the vegetables.
• Place tomatoes, red onion, and celery in a bowl with a tight-fitting lid. Whisk together vinegar, sugar, garlic, dry mustard, salt, and pepper. Pour over vegetables, cover bowl, and let marinate for several hours in the refrigerator.
• Drain the marinated vegetables, reserving the liquid. Combine vegetables, cooked pasta, peas, raisins, and sunflower seeds in a large bowl.
• Whisk the mayonnaise into the reserved marinade and pour over salad. Toss gently to mix. Cover and chill until ready to serve.

SHRIMP PASTA SALAD WITH DILL

Steps:

• Heat oil in a cast iron skillet over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, about 5 minutes. Immediately immerse shrimp in a bowl of cold water and let cool, at least 10 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes.
• Peel and devein shrimp. Drain pasta and transfer to a large bowl.
• Add shrimp, mayonnaise, sour cream, peas, celery, red onion, lemon juice, dill, sugar, salt, and pepper to the bowl. Adjust seasonings to taste. Chill at least 2 hours before serving.