Fresh Dill Pasta Salad

Fresh Dill Pasta Salad

21
Krazykhat 2

"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!"
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Ingredients

2 h 20 m servings 241 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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. 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.

Reviews

21
  1. 32 Ratings

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Most helpful positive review

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 to p...

Most helpful critical review

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 f...

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 f...

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 to p...

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, we h...

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 absorb...

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, ...

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. A...

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...

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 next ti...

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...