Ingredients:

  • 12 oz (340 g) small pasta shape (Farfalle, Rotini, or Cavatappi)
  • 1 lb (450 g) large raw, peeled shrimp (21/25 size, deveined, tails removed)
  • 2 Tbsp coarse sea salt (for pasta water)
  • 1/2 cup (120 ml) full-fat mayonnaise
  • 1/4 cup (60 ml) Extra Virgin Olive Oil
  • 3 Tbsp (45 ml) fresh lemon juice
  • 2 tsp (10 ml) Dijon mustard
  • 1/4 cup packed (15 g) fresh dill, finely chopped
  • 2 Tbsp (8 g) fresh chives, finely minced
  • 1 tsp (5 g) fine sea salt
  • 1/2 tsp (2.5 ml) freshly ground black pepper
  • 3 stalks (150 g) celery, finely diced
  • 1 large (200 g) red bell pepper, finely diced
  • 1/4 cup (30 g) red onion, very finely minced
  • 1/2 medium (150 g) English cucumber, seeded and diced

Instructions:

  1. Cook the Pasta: Bring a large pot of water to a rolling boil. Add the 2 Tbsp of salt (it should taste like the sea!). Cook the pasta according to package instructions until strictly al dente (usually 8-10 minutes).
  2. Rinse and Chill: Drain the pasta immediately in a colander. Crucially, run cold water over the pasta until it is completely cool to stop the cooking process and remove excess starch. This prevents sticking and ensures a clean texture. Set aside to drain thoroughly.
  3. Cook the Shrimp: While the pasta cooks, gently poach or sauté the shrimp. Sauté Method: Heat 1 Tbsp olive oil in a pan over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and curled into a ‘C’ shape.
  4. Cool the Shrimp: Remove shrimp from the pan and immediately place them on a plate in the refrigerator to cool quickly. Once cool, chop the shrimp into bite-sized pieces (approx. 1/2 inch chunks).
  5. Make the Vinaigrette: In a small mixing bowl, whisk together the mayonnaise, olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified and creamy. Stir in the chopped dill and chives. Taste and adjust seasoning; it should be zesty and punchy.
  6. Prep Vegetables: Finely dice all the vegetables (celery, bell pepper, red onion, cucumber). Fine dicing ensures that a bit of crunch gets into every bite.
  7. Combine Ingredients: In the large salad bowl, combine the cooled, drained pasta, the chopped shrimp, and all the prepared vegetables.
  8. Dress the Salad: Pour about three-quarters of the vinaigrette over the salad. Toss gently until everything is evenly coated. Add more dressing only if absolutely necessary; we want moist, not drowning.
  9. Chill and Rest: Cover the salad bowl tightly with cling film and refrigerate for a minimum of 30 minutes, or up to 4 hours. This chilling time allows the pasta to absorb the flavour of the dressing properly.
  10. Final Check: Just before serving, taste the salad again. You may need a final squeeze of lemon juice or a pinch of salt/pepper, as cold temperatures mute flavour. Give it a final light toss.