I made this for a football tailgate and everyone loved it. It went great with our burgers and hot dogs. It's the 2nd time I've made it and I'll definitely make it for other events. I might even make it again and keep it for myself!

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 cucumber and tomato. Otherwise followed it and everyone was really happy. I likely used double the dill as I wasn't using a measuring cup but more dill is so so good!!

This Recipe Caught My Eye As I Was Looking For A Nice Side To Go With some Halibut .! Whipped It Up In Just A Few Minutes ...Quick , Very Tasty ....!

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 more! Thanks for the fabulous recipe!!

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 absorbs into the salad. I also add the tomatoes the next day. I use the big frozen shrimp instead of canned. I thought it needed a little something and all that was some celery salt! It just gets better and better the longer it sets so I am thinking about making it a couple days ahead of time! There is not too much of anything so I don't know what anyone is complaining about....must not like mayo! Thanks for the great recipe!

Pretty good! I added more dill, did not use a full cup of mayo, and doubled the amount of the veggies. I also added some chopped pickles for a nice zinggy crunch. Will make again!

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, I found it a tad heavy on the mayonnaise and light on the seasoning. I added Jane's Krazy Mixed Up Salt, Penzey's Fox Point Seasoning and a fair amount of salt and pepper, which definitely helped brighten the flavor. As for the too much mayo issue, I'm hoping it might be better tomorrow after it has a chance to set overnight and absorb some of the excess. Further, I agree with other reviewers on a couple of points - one, that the tomato isn't a good choice, particularly if this is going to be made ahead of time, so I left it out - but I threw in some frozen peas instead, which I feel is a far better choice. I also agree that farfalle (pasta in the shape of bow ties) is a nice choice, so I used that instead of the seashell pasta, not that it wouldn't have been good too. Canned shrimp is kind of salty and mushy, so I used frozen, pre-cooked shrimp instead. I used fresh green onion instead of the shallots because I believe the taste and bite of the shallots would have been overpowering. The recipe on its own is perhaps a good base recipe or, if left as it stands, fairly nondescript and ordinary. Four stars with changes like mine, or your own that appeal to you and your tastebuds.

I did enjoy this, but it lacked a little "something", not sure what. Maybe more dill and lemon? Or maybe some celery salt and more black pepper? Definitely a recipe that could EASILY be tweeked to personal preferences.

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 tomatoes, cut in half. Thanks for posting!

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. Also, the amount of dressing was perfect for a batch and a half (my box of pasta was 13oz).