Inspired by a pasta salad that was frequently found at family gatherings when I was younger, this easy pasta salad is made from ingredients that are easy to keep as staples to have on hand for unexpected guests, a potluck, or even just lunch. Using canned pantry ingredients means that this pasta salad can be quickly thrown together. However, fresh and frozen versions of the ingredients can be used instead and only require a little more prep time.
Quick Pasta Salad with Shrimp and Olives
Ingredients
- 1 lb. box of pasta shells, bow ties, or elbow macaroni
- 1/4 c. onion, diced, to taste
- 1 or 2 jarred roasted red pepper pieces or 1 large roasted and peeled fresh red pepper, chopped
- 3 to 5 oz. sliced green olives stuffed with pimento peppers, to taste
- 1/4 c. cubed or diced dill (or sweet) pickles, to taste
- 2 cans medium or tiny shrimp or frozen or fresh small/salad shrimp that has been cooked and cooled
- 2/3 c. sour cream
- 2/3 c. mayonnaise or Miracle Whip
- 2 tsp. apple cider vinegar
- 1 Tbsp. granulated sugar
- 1 to 2 tsp. regular or zesty Italian salad dressing seasoning mix, to taste
- 1 tsp. paprika, to taste
Instructions
- Cook pasta according to package directions in salted water until al dente.
- Rinse pasta in cold water to stop cooking.
- While pasta is cooking, mix sour cream, mayonnaise, vinegar, sugar, Italian seasoning mix, and paprika in a medium bowl. Adjust seasoning to taste.
- Place pasta, onion, peppers, olives, and pickles in a large bowl.
- Mix in desired amount of dressing coating the ingredients.
- Gently stir in shrimp last.
Notes
Tips:
Add the dressing while the pasta is still a little warm for the pasta to absorb some of the dressing.
Add more dressing than you think you need if the pasta salad will be refrigerated for a day before serving.
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