Ingredients:

  • 10 oz Medium Shells, Rotini, or Fusilli Pasta
  • 2 tsp Coarse Sea Salt (for the water)
  • 1 tbsp Olive Oil (for rinsing the pasta)
  • 1 lb Medium Shrimp (31/40 count), peeled and deveined
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Old Bay Seasoning
  • Pinch of Salt and Black Pepper
  • 2 medium stalks Celery, finely diced
  • ½ cup Red Onion, finely diced
  • ½ cup Red Bell Pepper, diced small
  • ¼ cup Fresh Parsley, finely chopped
  • ¾ cup Good Quality Mayonnaise
  • ¼ cup Plain Greek Yogurt (5% fat minimum, or sour cream)
  • 3 tbsp Fresh Lemon Juice
  • 1 tbsp Dijon Mustard
  • 2 tbsp Fresh Dill, finely chopped
  • 1 tsp Granulated Sugar or Honey
  • ½ tsp Garlic Powder
  • 1 tsp Salt (or to taste)
  • ½ tsp Freshly Ground Black Pepper

Instructions:

  1. Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook strictly according to package directions minus 1 minute (we want it al dente).
  2. Rinse and Cool: Drain the pasta immediately and rinse thoroughly under cold running water to halt the cooking process and remove excess starch. Toss with 1 tbsp of olive oil to prevent sticking. Set aside to drain fully.
  3. Prepare the Shrimp (If using raw): Heat 1 tbsp of olive oil in a small skillet over medium-high heat. Season the shrimp with Old Bay, salt, and pepper. Cook for 2–3 minutes per side until pink and opaque. Immediately transfer to a plate and chill in the refrigerator until cold. If using pre-cooked shrimp, just chop and chill.
  4. Whisk the Wet Ingredients: In the large mixing bowl, combine the mayonnaise, Greek yogurt, lemon juice, and Dijon mustard. Whisk until completely smooth and creamy.
  5. Season the Dressing: Stir in the fresh dill, parsley, sugar, garlic powder, salt, and pepper. Taste the dressing and adjust the seasoning—it should be bright, tangy, and slightly punchy at this stage.
  6. Add the Vegetables: Add the diced celery, red onion, and red pepper to the dressing bowl. Stir gently to coat the vegetables.
  7. Combine Components: Add the cooled pasta and the chilled shrimp to the bowl.
  8. Toss Gently: Using a spatula, fold the ingredients together until everything is evenly coated with the dressing. Do not overmix, or the pasta may break up.
  9. The Critical Chill: Cover the bowl tightly and refrigerate for a minimum of 60 minutes. This resting time allows the pasta to absorb the flavour of the dressing.
  10. Adjust Consistency: Before serving, pull the salad out of the fridge. If it looks too dry, stir in 1–2 tablespoons of extra mayonnaise, Greek yogurt, or lemon juice until it returns to a spot-on creamy consistency. Taste and adjust salt and pepper one final time.