A refreshing and flavorful pasta salad with shrimp and fresh vegetables, perfect for any occasion.
Cook the shell pasta in boiling water until al dente. Drain and rinse under cold water to cool.
Rinsing the pasta with cold water stops the cooking process and keeps it from sticking together.
Thaw the frozen shrimp under cold running water, then pat them dry with paper towels.
Ensure the shrimp are completely dry to avoid excess water in the salad.
In a small bowl, whisk together mayonnaise, Tabasco sauce, chopped chives, salt, pepper, and the juice and zest of the lemon.
Taste the dressing and adjust the seasoning to your preference.
Chop the zucchini and radishes into bite-sized pieces. Tear the lettuce into smaller pieces.
Cut the vegetables uniformly for a consistent texture in the salad.
In a large bowl, combine the cooked pasta, shrimp, peas, zucchini, radishes, and dressing. Toss gently to coat.
Mix gently to avoid breaking the pasta or crushing the vegetables.
Refrigerate the salad for at least 1 hour to allow the flavors to meld.
Cover the bowl with plastic wrap to keep the salad fresh while chilling.
Serve the salad on a bed of lettuce leaves and garnish with additional chives or lemon slices if desired.
Serve the salad chilled for the best flavor and presentation.
Continue in our app for the best experience
