Total Time
25mins
Prep 15 mins
Cook 10 mins

This is a classic summertime dish in my family - great on hot summer days. We usually had this with sliced tomatoes (eat them raw with salt and pepper) and sliced cucumbers in vinegar with pepper. I don't use mayonnaise enough to have gotten used to fat free mayo, but if you're used to it, please feel free to substitute. I usually cook the pasta in a pot with a lid, then mix the salad in the cooking pot to save cleanup time. Cook time is just for the pasta; prep time does not include chilling.

Ingredients Nutrition

Directions

  1. Cook pasta until al dente, then drain and cool.
  2. Stir in onions, celery, and shrimp.
  3. Stir in just enough mayonnaise to coat.
  4. I usually use between 1/2 and 3/4 cup, but adjust to your taste.
  5. Season with salt and pepper and chill overnight before serving.

Reviews

(2)
Most Helpful

Great basic shrimp and pasta salad. Makes a great lunch over leafy greens. I added a little low fat sour cream to moisten it some more. Also added some Old Bay seasoning to perk it up a bit. I'll make this again. Thanx!

*Parsley* April 13, 2007

Very good, I used fresh green onions and add a sprinkle of fresh dill. Light and fresh tasting. Thanks

FlaBeachBuns April 21, 2005

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