Description
A refreshing pasta salad featuring shrimp and a creamy Louis dressing, perfect for picnics and potlucks.
Ingredients
- 8 ounces pasta (fusilli or rotini)
- 1 pound cooked shrimp, peeled and deveined
- 1 cup cherry tomatoes, halved
- 1/2 cup green onions, sliced
- 1/2 cup diced celery
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- Salt and pepper, to taste
- Lettuce leaves, for serving (romaine, butter lettuce, or iceberg)
Instructions
- Cook the pasta. Boil in salted water according to package directions until al dente. Drain well.
- Cool it down. Rinse briefly under cool water, then let it drain and cool completely.
- Build the salad base. In a large bowl, add the cooled pasta, cooked shrimp, cherry tomatoes, green onions, and celery.
- Make the dressing. In a small bowl, whisk together the mayonnaise, ketchup, lemon juice, and Worcestershire sauce until smooth.
- Toss and season. Pour dressing over the pasta mixture. Toss gently until everything is coated. Season with salt and pepper to taste.
- Serve. Spoon onto a platter or plates lined with crisp lettuce leaves.
Notes
For a lighter dressing, substitute half the mayonnaise with Greek yogurt. Chill for best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: American