Shrimp Pasta Salad
This special shrimp pasta salad is one of my favorite summer salads, and it's oh-so-easy.
mayonnaise, or more if needed
1 ¼
cups
Dijon mustard
2
teaspoons
ketchup
2
teaspoons
Worcestershire sauce
¼
teaspoon
salt, or to taste
1
teaspoon
cayenne pepper, or to taste
1
pinch
lemon, juiced
1
chopped fresh dill
⅓
cup
small pasta shells
1
(12 ounce) package
cooked, peeled, and deveined small shrimp - cut in half
1
pound
finely diced red bell pepper
½
cup
diced celery
¾
cup
salt and ground black pepper to taste
paprika, for garnish
1
pinch
fresh dill, or as desired
3
sprigs
 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.
  Toss shrimp with pasta; add red bell pepper, celery, and dressing to pasta mixture. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours.
  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.
