Ingredients and Weight:
- Uncooked jumbo shrimp: 2 pounds (900 grams)
- Elbow macaroni pasta: 1 pound (450 grams)
- Broccoli florets: 1 head (500 grams)
- Celery stalks: 4 (250 grams)
- Carrots: 3 (300 grams)
- Red onion: 1 medium (150 grams)
- Mayonnaise: 1 cup (250 grams)
- Sour cream: 1/2 cup (125 grams)
- Dijon mustard: 1 tablespoon (15 grams)
- Lemon juice: 2 tablespoons (30 milliliters)
- Salt and black pepper to taste
Preparation Time:
45 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (simple)
Preparation Method Steps:
- Peel and devein the shrimp. In a large bowl, combine the shrimp, pasta, broccoli florets, celery, carrots, and red onion.
- In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, salt, and black pepper.
- Pour the dressing over the pasta salad and toss until well coated.
- Refrigerate for at least 2 hours before serving.
Nutritional Information:
- Calories: 300
- Fat: 15 grams
- Protein: 25 grams
- Carbohydrates: 30 grams
Dish Characteristics:
- Vibrant colors and textures
- Creamy and tangy dressing
- Refreshing and flavorful
- Perfect for a light summer meal or picnic
User Comments:
- "This pasta salad is a hit at every party I bring it to!"
- "The combination of shrimp and veggies is delicious and satisfying."
- "The dressing is creamy but not too heavy."
- "I love that it's easy to make and can be made ahead of time."
Special Precautions and Tips:
- If you can't find jumbo shrimp, use medium or small shrimp instead.
- Add other vegetables to your liking, such as zucchini, bell peppers, or cucumbers.
- To make a vegan version, replace the shrimp with chickpeas or tofu.
