Pasta Salad with Shrimp

This Shrimp Pasta Salad is made with Russian salad ingredients, but the pasta makes it lighter and fresher.

For this Shrimp Pasta Salad, you can use any pasta you like. We love the spirals, and in their three-color variant, they brighten up the dish. As for the shrimp, you can use frozen shrimp tails or shrimp or shrimp tails, which is the option we chose this time.

Materials for 4 people

• 250 g pasta, salad to your liking (in the photo, Día’s tricolor spiral ,but you can use any pasta)
• 200 g shrimp or shrimp tails (can be frozen)
• handful of peas (you can also use frozen peas)
• 1 medium carrot
• A bunch of chopped chives or a slice of fresh scallion
• small can of sweet corn (optional)
• a bowl of sauce Homemade mayonnaise (you can see the recipe here) or one of our favorite packaged sauces, Japanese Wasabi Mayonnaise
• Optional: a bell pepper or a slice of red pepper, or a hard-boiled egg for garnish

Making Prawn Pasta Salad

1. if prawns Either the prawns are raw or even cooked, an option we really like is frying them for a minute in a little oil and a pinch of salt as it enhances the flavour.
2. cook in a deep casserole spaghetti Follow the directions on the package. Next to the pasta, we boiled a whole carrot. When there are 5 minutes left to cook, add the peas if they are frozen (you can skip this step and add them directly to the salad if they are canned).
3. we drain The pasta was fine and we ran water under the tap in the filter. When it’s completely drained and there’s no trace of water, we put it in a serving bowl.
4. Add the shrimp and corn, and taste for salt. We also add chopped carrots and peas. Add mayonnaise (not overpowering) and taste for salt.
5. Refrigerate pasta salad and shrimp until serving. Garnish with chives or chives and season with boiled eggs or bell pepper or chopped piquillo pepper.