Shrimp Pasta Salad is a super simple pasta dish that’s perfect for potluck, BBQ’s, and parties!
Prep Time:25 minutes
Total Time:25 minutes
Yield:12 servings 1x
1 lb. package (4 cups) Ditalini Pasta
2 cans “medium” shrimps (found by the canned tuna) OR 1 1/2 cups frozen cooked baby shrimp, thawed
1 1/2 cups diced english cucumber
1 large tomato, diced
For the dressing:
1 1/4 cup mayo
2 to 3 tbsp ketchup, more if desired
1 1/2 tsp salt
1 1/2 tsp sugar
1 tbsp horseradish, optional
1 to 2 tsp milk, to thin the dressing
Boil the pasta in a large pot of salted water according to package instructions. Drain the pasta and run under cold water, until cool, drain and place in a large bowl.
Drain and rinse the shrimps under cool water, add them to the bowl of pasta along with the diced tomato and cucumber. Set aside.
In a separate bowl whisk together the ingredients for the dressing, adding more milk if necessary to reach desired consistency. Pour the dressing over the pasta and gently stir together, to coat and mix the pasta salad. Chill until ready to serve.
When I diced the tomatoes, I strained them in a fine mesh strainer to remove any excess liquid out of them.
I also love to add additional salt and pepper on top before serving!