Ingredients:

  • 12 oz Pasta (medium shells, elbow macaroni, or rotini)
  • 1 Tbsp Kosher Salt (for water)
  • 1 lb Large Cooked Shrimp/Prawns (peeled, deveined, tails removed)
  • 1 cup Mayonnaise (full-fat, good quality)
  • 1/2 cup Greek Yogurt or Sour Cream
  • 3 Tbsp Fresh Lemon Juice
  • 1 Tbsp Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • 1/4 cup Fresh Dill (finely chopped)
  • 1/2 tsp Celery Seed
  • Kosher Salt (To Taste)
  • Black Pepper (freshly ground, To Taste)
  • 1 cup Celery (finely diced)
  • 1/2 cup Red Bell Pepper (finely diced)
  • 1/4 cup Red Onion (finely minced)

Instructions:

  1. Cook and Cool the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions, aiming for al dente. Drain the pasta immediately. Rinse thoroughly under cold running water until the pasta is completely cold to the touch to stop cooking and prevent gumminess. Drain very well.
  2. Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, Greek yogurt or sour cream, lemon juice, Dijon mustard, and Worcestershire sauce until completely smooth.
  3. Season Dressing: Stir in the fresh dill, celery seed, salt, and black pepper. Taste the dressing—it should be sharp and slightly salty, as the pasta will absorb much of the seasoning.
  4. Prep Crunch and Prawns: Add the finely diced celery, red bell pepper, and red onion directly into the dressing bowl. If using large prawns, cut them in half or into thirds. Add the prawns to the dressing and vegetable mixture.
  5. Assemble the Salad: Add the cold, drained pasta to the large bowl. Use a spatula or wooden spoon to gently fold the mixture until everything is thoroughly coated. Be careful not to mash the pasta.
  6. Chill and Serve: Cover the bowl tightly and refrigerate for a minimum of 30 minutes, or ideally 2 hours, for the flavors to meld and the dressing to thicken. Before serving, taste and adjust seasoning if necessary (salt or lemon). Garnish with fresh dill.