Pasta salad is practically the epitome of summertime foods—it’s simple, can be eaten warm or cold, and goes great with all the classic BBQ mains. That said, it can be easy to get into a pasta salad rut

If you’ve found yourself making the same macaroni salad over and over again, this is the recipe for you. If you’ve never added shrimp to your pasta salads, you’ve been missing out on pure deliciousness. This dish has all the creamy dressing, crunchy peas, and perfectly cooked pasta you’d expect, but it’s taken to the next level with tender shrimp. It’s bright and zingy, with perfectly cooked (never tough or gummy!) shrimp.

Ingredients

• 8 ounces uncooked salad pasta noodles Or other small pasta
• 1 lb. medium shrimp, peeled, deveined, and tails removed
• 1 cup frozen peas, thawed
• 4 green onions, chopped
• 1/2 cup Bolthouse Farms Classic dill ranch yogurt dressing
• 1/2 cup Whole Unflavored Greek Yogurt
• juice of one lemon
• 1 tsp dill weed
• 1/2 tsp salt
• 1/4 tsp pepper
• lettuce leaves

Directions

Shrimp: Place the shrimp on the prepared baking sheet, drizzle with the butter, and toss with the your favorite seasoning. Spread the shrimp in a single layer and roast until pink, curled, and cooked through, 5 to 7 minutes. Allow the shrimp to cool completely.

Pasta: Cook pasta according to package directions then drain. Cool down with some cold water and let drain.

Salad

1. Coarsely chop the shrimp
2. In a large bowl add the pasta, shrimp, peas, green onions, ranch yogurt dressing, yogurt, lemon juice and spices. Mix together well.
3. Serve on a large piece of lettuce

Pasta Tip

Do not overcook the pasta as it will fall apart when you’re mixing all your ingredients. Cook it al dente (one less minute than package directions).

How long does shrimp pasta salad last in the fridge?

It will stay fresh-tasting for up to one day after it’s made. Be sure to store it in an airtight container in the refrigerator.