Salade de pâtes aux crevettes

Ingrédients

• 1 lb. elbow pasta
• 1 cup celery (finely diced)
• 1 red bell pepper (finely diced)
• 1/2 medium red onion (finely diced)
• 12 oz. cooked salad shrimp (thawed)
• 2/3 cup mayonnaise
• Juice and zest of half a lemon
• 2 tbsp dill (chopped)
• Salt (to taste)
• Pepper (to taste)

Préparation

1. 1

   Cook pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook as per the package instructions until al dente, usually about 8-10 minutes. Once cooked, drain and rinse under cold water to stop the cooking process.

2. 2

   Combine ingredients: In a large mixing bowl, combine the cooked and cooled noodles, finely diced celery, red bell pepper, red onion, and thawed shrimp.

3. 3

   Whisk dressing: In a separate small bowl, whisk together the mayonnaise, fresh lemon juice and zest, chopped dill, and season with salt and pepper to taste.

4. 4

   Toss salad: Pour the dressing over the pasta mixture and gently toss until everything is well coated. Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld.