Prep 10 mins
Cook 10 mins
This salad dish has a refreshing taste on a nice sunny day. My family loves it. Found this recipe on the back of the bag of shells. I added a bit more to it.
- 2 cups shell pasta, cooked and drained
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon dill weed
- 1⁄4 teaspoon salt
- 1 cup diced cucumber
- 1 cup diced carrot
- 12 ounces freshly cooked baby shrimp
- Cook shells as it is directed on pkg.
- Rinse and drain well.
- In a large bowl combine mayonnaise,mustard,lemon juice,dill weed and salt.
- Mix well.
- Add cumcumbers,carrots, shrimp and shells.
- Mix well Cover and chill in ref.
- for 2-4hours or overnight.
I made this today for a moving party. Tasted it and it is really good. All I changed was not adding the cuccumber. They don't agree with me too well plus what another reviewer said about having the seeds in there. Couldn't find a seedless one right now. I also added some fresh ground pepper. The Dijon mustard really gives it a kick. Oh and I did add a little dribble of pickle juice. I'll let you know how it goes over.
I ADORE this salad! I have one recommendation straight away though, I would only use an English cucumber, I think the seeds in the salad would not be appealing. I used elbow mac (Dreamfields, cutting back on carbs) and light miracle whip. I cut the Dijon in half as I am not the biggest mustard fan. For the salt I used a smoky seasoned salt and added some pepper. For added crunch, I added minced onion and finely chopped celery, and some roasted red pepper for color. I also suggest the sitting overnight. The cucumbers keep this salad very moist and fresh tasting. A winner for sure!
I thought this was a nice, uncomplicated salad that uses simple, basic ingredients I keep around all the time. I used low-fat mayo and upped the dijon mustard just a bit. This made a very enjoyable lunch. Thanks for posting a great recipe.