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Gallery Shrimp Pasta Salad with Cucumber and Dill Recipe Summary prep: 20 mins total: 20 mins Servings: 4

Ingredients Ingredient Checklist Coarse salt and ground pepper 3/4 pound large shell pasta 1 pound large peeled and deveined shrimp, tails on (if desired) 1 English cucumber, halved lengthwise and thinly sliced 1/2 cup roughly chopped dill 2 tablespoons light mayonnaise 2 tablespoons olive oil 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard

Cook’s Notes To keep the texture and flavor of this salad at its vibrant best, toss the pasta mixture and dressing together right before serving.

Gallery Shrimp Pasta Salad with Cucumber and Dill

Recipe Summary prep: 20 mins total: 20 mins Servings: 4

Shrimp Pasta Salad with Cucumber and Dill

Shrimp Pasta Salad with Cucumber and Dill

Shrimp Pasta Salad with Cucumber and Dill

Recipe Summary prep: 20 mins total: 20 mins Servings: 4

Recipe Summary

prep: 20 mins total: 20 mins

Servings: 4

prep: 20 mins

total: 20 mins

prep:

20 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • Coarse salt and ground pepper 3/4 pound large shell pasta 1 pound large peeled and deveined shrimp, tails on (if desired) 1 English cucumber, halved lengthwise and thinly sliced 1/2 cup roughly chopped dill 2 tablespoons light mayonnaise 2 tablespoons olive oil 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard

Directions

In a large pot of boiling salted water, cook pasta until al dente. Add shrimp, and cook just until opaque throughout, about 30 seconds. Drain, and rinse with cold water to stop the cooking. Drain again.

Transfer pasta mixture to a bowl; toss with cucumber and dill. In another bowl, whisk together mayonnaise, oil, lemon juice, and Dijon; season with salt and pepper.

Add dressing to pasta mixture, and toss to combine.

Cook’s Notes To keep the texture and flavor of this salad at its vibrant best, toss the pasta mixture and dressing together right before serving.

Cook’s Notes

To keep the texture and flavor of this salad at its vibrant best, toss the pasta mixture and dressing together right before serving.

Reviews (9)

 Add Rating & Review     77 Ratings   5 star values:        16    4 star values:        20    3 star values:        26    2 star values:        11    1 star values:        4

Reviews (9)

Add Rating & Review     77 Ratings   5 star values:        16    4 star values:        20    3 star values:        26    2 star values:        11    1 star values:        4

Add Rating & Review

77 Ratings 5 star values: 16 4 star values: 20 3 star values: 26 2 star values: 11 1 star values: 4

77 Ratings 5 star values: 16 4 star values: 20 3 star values: 26 2 star values: 11 1 star values: 4

77 Ratings 5 star values: 16 4 star values: 20 3 star values: 26 2 star values: 11 1 star values: 4

  • 5 star values: 16 4 star values: 20 3 star values: 26 2 star values: 11 1 star values: 4

    Martha Stewart Member     Rating: 4 stars       05/12/2015   It had such great potential, but when it came time to serve it, it's like the dressing totally disappeared in the salad. You couldn't taste it for anything. I whipped up an extra batch of the dressing on the spot, but even after pouring that over, we still couldn't taste it. We ended up eating tons of leftover salad - it makes a huge amount - with some store-bought cucumber tzatziki dressing.  

Martha Stewart Member     Rating: Unrated       04/28/2014   I also made this for a baby shower and again for a family get together. Some of my notes: It makes a lot! Had loads left over both times - a good thing. I doubled the dressing and added (horrors!) ranch dressing at the end to make it creamier. The shrimp does, indeed, only take a few seconds to turn pink if thawed. Cut back on the dill if using anything other than fresh cut.  

Martha Stewart Member     Rating: Unrated       06/19/2013   I have not served this yet, but I will say that based on the taste of the dressing, this will be fantastic (the lemony/dijon/creamy taste is divine)! I added red bell pepper, red onion and fresh parsley to the cucumber and dill. It looks so colorful; I can't wait to eat it for dinner!  

Martha Stewart Member     Rating: Unrated       04/14/2013   this recipe was the hit of our daughter's babyshower today. it is so tasty and refreshing. several guests requested the recipe. it is sooooo simple to make yet delicious.  

Martha Stewart Member     Rating: Unrated       07/29/2010   Wonderful! I used a 2 lb. bag of jumbo shrimp and used the full lb. of pasta. Increased the dressing a bit and also added feta cheese. Got the dill and kirby cukes fresh out of the garden!  

Martha Stewart Member     Rating: Unrated       12/04/2009   Great recipe  

Martha Stewart Member     Rating: Unrated       03/06/2009   Shrimp cooks extremely fast, and you don't want to overcook it or it will be tough. 30 seconds in boiling water is probably about right, depending on the size of your shrimp. Frozen would take a little longer.  

Martha Stewart Member     Rating: Unrated       03/05/2009   I can't possibly believe thqt shrimp can cook in 30 seconds---must be a misprint !! I also would like to weigh in on requesting the nutritional information.  

Martha Stewart Member     Rating: Unrated       03/04/2009   i added celery,blk.olives.1/4 cup of peanuts,and 2 slices of pineapple,what a wonderful salad. osbomeet

    Martha Stewart Member

    Rating: 4 stars 05/12/2015

It had such great potential, but when it came time to serve it, it’s like the dressing totally disappeared in the salad. You couldn’t taste it for anything. I whipped up an extra batch of the dressing on the spot, but even after pouring that over, we still couldn’t taste it. We ended up eating tons of leftover salad - it makes a huge amount - with some store-bought cucumber tzatziki dressing.

Rating: 4 stars

Rating: Unrated 04/28/2014

I also made this for a baby shower and again for a family get together. Some of my notes: It makes a lot! Had loads left over both times - a good thing. I doubled the dressing and added (horrors!) ranch dressing at the end to make it creamier. The shrimp does, indeed, only take a few seconds to turn pink if thawed. Cut back on the dill if using anything other than fresh cut.

Rating: Unrated

Rating: Unrated 06/19/2013

I have not served this yet, but I will say that based on the taste of the dressing, this will be fantastic (the lemony/dijon/creamy taste is divine)! I added red bell pepper, red onion and fresh parsley to the cucumber and dill. It looks so colorful; I can’t wait to eat it for dinner!

Rating: Unrated 04/14/2013

this recipe was the hit of our daughter’s babyshower today. it is so tasty and refreshing. several guests requested the recipe. it is sooooo simple to make yet delicious.

Rating: Unrated 07/29/2010

Wonderful! I used a 2 lb. bag of jumbo shrimp and used the full lb. of pasta. Increased the dressing a bit and also added feta cheese. Got the dill and kirby cukes fresh out of the garden!

Rating: Unrated 12/04/2009

Great recipe

Rating: Unrated 03/06/2009

Shrimp cooks extremely fast, and you don’t want to overcook it or it will be tough. 30 seconds in boiling water is probably about right, depending on the size of your shrimp. Frozen would take a little longer.

Rating: Unrated 03/05/2009

I can’t possibly believe thqt shrimp can cook in 30 seconds—must be a misprint !! I also would like to weigh in on requesting the nutritional information.

Rating: Unrated 03/04/2009

i added celery,blk.olives.1/4 cup of peanuts,and 2 slices of pineapple,what a wonderful salad. osbomeet

All Reviews for Shrimp Pasta Salad with Cucumber and Dill

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Shrimp Pasta Salad with Cucumber and Dill

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest