Ingredients
- 3 tablespoons mayonnaise
- 2 tablespoons Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons Dijon mustard
- 1 1/2 tablespoons chopped fresh chives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 lbs cooked medium shrimp, peeled, deveined, and tails removed
- 1 pound pasta (cooked, drained, and cooled)
- 1 red bell pepper, diced
- 2 celery stalks, chopped
- 1/2 cup frozen peas, thawed
- 1/4 cup red onion, diced
- 3 tablespoons fresh chopped dill
- 2 tablespoons fresh chopped parsley
Instructions
- In a medium bowl, stir together the mayonnaise, Greek yogurt, lemon juice, lemon zest, Dijon mustard, chives, salt, and pepper until well combined.
- Chop the shrimp into thirds.
- In a large bowl, toss together the shrimp, pasta, red bell pepper, celery, peas, and red onion.
- Gently fold in the dressing, making sure not to break up the shrimp too much, until everything is evenly coated.
- Stir in the fresh dill and parsley. Cover the salad and chill for at least 15 minutes to allow the flavors to meld.
- Before serving, sprinkle with extra herbs and serve with lemon wedges, if desired.
Notes
- This salad is best served chilled, and it can be made a day in advance for better flavor.
- For extra crunch, try adding some sliced almonds or toasted breadcrumbs on top before serving.
- Feel free to swap out the shrimp for other seafood like crab or lobster, or even grilled chicken for a different twist.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Mixing, Chilling
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 140mg
