Shrimp Salad with Bacon-Dill Dressing

Cavatappi pasta, shrimp, red and yellow bell pepper strips, banana peppers, green onion, and bacon give this creamy Shrimp Salad with Bacon-Dill Dressing plenty of savory flavor.

Shrimp Salad with Bacon-Dill Dressing

MAKES ABOUT 6 SERVINGS

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Ingredients Method

Ingredients

  

Salad:

• 1 teaspoon kosher salt
• ½ pound cavatappi pasta
• 1½ pounds medium fresh shrimp peeled and deveined
• 1 cup 1-inch red bell pepper strips
• 1 cup 1-inch yellow bell pepper strips
• ½ cup sliced fresh banana peppers mild or hot
• ⅓ cup chopped green onion
• 2 teaspoons lemon zest

Dressing:

• 4 slices bacon chopped
• ⅔ cup mayonnaise
• ⅓ cup sour cream
• 3 tablespoons chopped fresh dill
• 3 tablespoons whole milk
• 2 tablespoons chopped fresh parsley
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper

Method

 

1. For salad: Fill a large Dutch oven halfway full with water; add salt. Bring to a boil over medium-high heat. Add pasta; cook until almost tender, about 7 minutes. Add shrimp; cook until shrimp are pink and firm, about 2 minutes. Drain.
2. In a large bowl, combine pasta mixture, bell peppers, banana peppers, green onion, and zest. Cover and refrigerate until chilled.
3. For dressing: In a small skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels. Reserve 2 tablespoons drippings.
4. In a small bowl, whisk together mayonnaise, sour cream, dill, milk, parsley, salt, pepper, and reserved 2 tablespoons drippings. Pour over pasta mixture; toss well. Sprinkle with bacon.

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