Give classic pasta salad a seaside update with fresh shrimp.
It’s the perfect quick, easy, and summery dish for your nextcookout.
It can also be made with what you have on hand.
Credit:Photographer and Props: Jennifer Causey; Food Stylist: Emily Nabors Hall
Have cooked crawfish or crab?
Add them in the place of the shrimp.
If you’re not able to find Creole mustard, whole-grain mustard also works well.
While any shaped pasta will do, we love a good theme.
On the day of serving, add remaining fresh ingredients and toss to combine.
Refrigerate pasta salad in an airtight container until ready to serve.
The flavors will meld together as it sits.
Refrigerate leftovers in an airtight container up to two days.
Check out ourEasy Pasta Salad Recipes You’ll Be Making All Summer Longfor inspiration.
pkg.frozen peeled cooked extra-small shrimp, thawed
1small (8 oz.)
total] celery stalks)
1/3cupthinly sliced scallions (from 2 large [1/2 oz.
Spread pasta on a baking sheet lined with parchment paper.
Let cool completely, about 20 minutes.
Serve immediately, or store in an airtight container in refrigerator up to 2 days.
