Prep 3 hrs
Cook 0 mins
Plan ahead this salad needs to chill for a minimum of 3 hours, it can easily be doubled --- this is very good!
- 16 ounces small cooked shrimp (can use more)
- 8 ounces small shell pasta, cooked
- 1 small cucumber, seeded and chopped (about 1-1/4 cups)
- 1 large plum tomato, chopped (or use 2 small plum tomatoes)
- black olives, chopped (to taste)
- 1 small red onion, chopped
- 1⁄4 cup fresh dill (chopped or to taste, or use about 3 teaspoons dried or to taste)
- 1 cup mayonnaise (or to taste)
- 2 tablespoons white wine vinegar
- 1⁄2 teaspoon garlic powder (or to taste)
- 1 teaspoon seasoning salt (or to taste or use white salt)
- fresh ground black pepper (to taste)
- In a medium bowl combine the shrimp, cooked pasta, cucumber, tomato, olives, red onion and dill; toss to combine.
- In a small bowl whisk together the mayo with white wine vinegar, and garlic powder; add to the shrimp mixture; toss well to combine.
- Season with seasoned salt (or white salt) and black pepper.
- Cover and chill for a minimum of 3 or more hours before serving.
This had a light and refreshing taste. This was loved by all. I used dried dill and can't wait to try with the fresh dill. Bought and planted one in the garden just so I could have fresh.
One of the best shrimp salads I've had. I did add some diced celery, as I love celery in salads and I only used 2 tsp of dillweed. I think next time I will cut 2 tsp down to 1 tsp of dillweed as I thought it over powered the rest of the salad but it was still delicious. I will be saving the recipe and sharing it at our gatherings we have with our friends. Thanks for sharing the recipe.
What a cool refreshing salad. I used fresh Gulf Shrimp & cut them into smaller pieces. I used fresh cukes & tomotoes from the farm stand up the street, and fresh dill in my Herb Garden. All of the ingredients were colorful and they worked well together. We will be having this again, would also be a great dish to take to a cook-out. Thanks for posting.