Ingredients
Scale
Dressing:
- 1 cup mayonnaise
- 1½ tablespoons white wine vinegar
- 3 tablespoons white granulated sugar
Salad:
- 8 oz ditalini pasta (uncooked)
- Pot of salted water for boiling
- 6 oz small frozen shrimp (peeled, deveined, 60–80 count)
- 6 oz frozen peas
- 1 cup diced celery (2–3 stalks)
- ½ cup diced red bell pepper
- ½ cup diced yellow bell pepper
- 1 medium carrot (shredded)
- 2 –3 plum tomatoes (diced)
- ¼ cup diced red onion
- 1 large cucumber (diced)
- 2 –3 green onions (green part only, optional for garnish)
Instructions
Cook Pasta & Shrimp:
- Bring a pot of salted water to a boil. Add ditalini pasta and cook for 8 minutes. In the last 2 minutes, stir in the frozen shrimp. Drain and transfer to a large bowl.
Make the Dressing:
- In a medium bowl, whisk together mayonnaise, white wine vinegar, and sugar until smooth.
First Chill:
- Add frozen peas and ¼ cup of the dressing to the warm pasta-shrimp mix. Stir and refrigerate uncovered for 30 minutes.
Prep Veggies:
- While chilling, dice the celery, bell peppers, tomatoes, onion, cucumber, and shred the carrot.
Combine Everything:
- Once chilled, stir in the chopped veggies and the remaining dressing. Mix gently until well-coated.
Final Chill & Serve:
- Chill for 2–4 more hours (or overnight). Garnish with green onions before serving cold.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Total Fat | 15g |
| Saturated Fat | 2.5g |
| Cholesterol | 80mg |
| Sodium | 340mg |
| Total Carbs | 32g |
| Dietary Fiber | 3g |
| Sugars | 7g |
| Protein | 14g |
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: main dish, Salad
- Cuisine: American