Fresh Dill Pasta Salad

  • Recipe By
  • Published Jan 1st
  • Ready In2h 20m
  • Servings12
  • Calories241
A nice twist to your standard shrimp salad. I made this recipe when I had tons of dill in my garden and needed something to do with it. Enjoy!

Fresh Dill Pasta Salad Ingredients

The following are the ingredients needed to make delicious Fresh Dill Pasta Salad for 12 servings:

  • 1 (8 ounce) package seashell pasta
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons Dijon mustard
  • 1/4 cup chopped fresh dill weed
  • 1/4 teaspoon ground black pepper
  • 2 (4 ounce) cans small shrimp, drained
  • 1/2 cup chopped celery
  • 1/2 cup chopped seeded cucumber
  • 2 tomatoes, diced
  • 3 tablespoons minced shallot
  • salt to taste

Fresh Dill Pasta Salad Cooking Instructions

  • Prep10m
  • Cook10m
  • Ready In2h 20m

To cook Fresh Dill Pasta Salad, you need about 10 minutes of preparation time. The time needed to cook this Fresh Dill Pasta Salad is about 10 minutes , and you can serve your Fresh Dill Pasta Salad within 2 hours 20 minutes . The following are the steps to cook Fresh Dill Pasta Salad easily:

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain and rinse under cold running water to cool.
  2. 2 In a serving bowl, combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, shrimp, celery, cucumber, tomato and shallots. Mix in salt to taste and refrigerate for at least 2 hours before serving.

Nutrition Facts

Per Serving: 241 calories; 16.4 grams of fat; 16.8 grams of carbohydrates; 7.5 grams of protein; 41 milligrams of cholesterol; 192 milligrams of sodium.

  1. Jul 27th 2011

    I made this in a hurry and let it chill for a couple hours and with a couple alterations it was pretty good. I used tuna instead of shrimp as it was what I had on hand. Also skipped the cucu ...

  2. Jun 15th 2011

    I made this as written, but next time I would change a few things. I would double the pasta, double the dressing, double the shrimp and double everything else because you just want more and ...

  3. Aug 19th 2010

    I made this salad for our branding and everyone wants me to bring it to theirs. I make it with the Bow Tie noodles. I make the salad a day ahead of time and make extra dressing because it ab ...

  4. Jul 4th 2010

    Between reading the reviews and my own experience, I found this clearly is a recipe that needs to be worked with to get it to suit your tastes - and I guess I "worked" with it a lot. For me, ...

  5. Aug 7th 2009

    This was excellent! I used 1/2 c. fat free plain yogurt and 1/2 c. low fat mayo instead of 1 c. mayo. I used the larger frozen shrimp and cut them in 1/2. Next time, I'll use grape tomato ...

  6. Aug 4th 2009

    I used fresh everything from my greenhouse (dill, cukes, tomatoes, onions) and made this for an annual BBQ at my home. FANTASTIC flavor. I used LOTS of bigger shrimp instead of canned ones ...

  7. Jun 5th 2009

    This was pretty good. Not as good as the deli near my house, though. I used the small canned shrimp, as per recipe, and they were miniscule. I would definitely go with a larger shrimp nex ...

  8. Feb 8th 2009

    This is good recipe but use frozen shrimp not canned! If possible, AVOID shrimp that has been peeled and deveined before freezing. It may cause a loss of flavor and texture (the shells help ...

  9. Jul 4th 2008

    My FIL brought up shrimp salad last week, and when he brought it up, it sounded so good to me. It used to be my favorite dish. We bought the ingredients and they cost about $22.00, however, ...