Shrimp Pasta Salad

 

Dressing:

    1 ¼ cups mayonnaise, or more if needed

    2 teaspoons Dijon mustard

    2 teaspoons ketchup

    ¼ teaspoon Worcestershire sauce

    1 teaspoon salt, or to taste

    1 pinch cayenne pepper, or to taste

    1 lemon, juiced

    ⅓ cup chopped fresh dill

Salad:

    1 (12 ounce) package small pasta shells

    1 pound cooked, peeled, and deveined small shrimp - cut in half

    ½ cup finely diced red bell pepper

    ¾ cup diced celery

    salt and ground black pepper to taste

    1 pinch paprika, for garnish

    3 sprigs fresh dill, or as desired

Whisk 1 ¼ cups mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined; keep refrigerated. 

Bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly; drain again. Transfer to a large bowl.

Stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. If salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika and sprigs of dill.