Simple & Easy Pasta Salad with a 3-ingredient dressing!

Ingredients

• 8 oz Didini Pasta (small tube pasta with a tiny hole, similar to ditalini)
• 0.5 tablespoon Kosher Salt (adds flavor to the cooking water)
• 6 oz Frozen Shrimp (peeled and deveined, 60‑80 per pound; optional but recommended)
• 1 cup Frozen Peas (already blanched; add directly to warm pasta)
• 1 cup Mayonnaise (real mayo; can substitute with Miracle Whip for extra tang)
• 1.5 tablespoons White Wine Vinegar (provides tang; plain white or apple cider vinegar can be used instead)
• 3 tablespoons White Granulated Sugar (balances the acidity of the vinegar)
• 1 medium Carrot (peeled and shredded on the large side of a box grater)
• 1 cup Celery (finely diced; about 2 stalks)
• 0.5 cup Red Bell Pepper (diced to roughly the size of the pasta)
• 0.5 cup Yellow Bell Pepper (diced to roughly the size of the pasta)
• 1 cup Roma Tomatoes (diced; remove seeds and excess liquid)
• 0.25 cup Red Onion (finely diced; can substitute with white or yellow onion)
• 1 cup Cucumber (finely diced 1/4‑inch pieces; skin left on if English cucumber)
• 2 tablespoons Green Onions (green parts only, chopped for garnish)

Instructions

1. Boil Water and Salt

   Fill a large pot with about 12 cups of water, bring to a rolling boil, then add 0.5 tablespoon kosher salt and stir.

   Time: PT5M

   Temperature: Boiling

2. Cook Pasta and Shrimp

   Add 8 oz didini pasta to the boiling water. After 8 minutes, add 6 oz frozen shrimp and continue cooking for another 2 minutes until the shrimp turn pink and the pasta is al dente.

   Time: PT10M

   Temperature: Boiling

3. Drain Pasta

   Drain the pasta and shrimp in a colander, shaking gently to remove excess water. Let sit for a minute to dry as much as possible.

   Time: PT2M

4. Prepare Dressing

   In a small bowl, whisk together 1 cup mayonnaise, 1.5 tablespoons white wine vinegar, and 3 tablespoons white granulated sugar until smooth.

   Time: PT2M

5. Combine Pasta, Peas, and Initial Dressing

   Transfer the drained pasta and shrimp to a large mixing bowl. Add 1 cup frozen peas (no need to pre‑cook) and about 1/4 cup of the dressing. Toss gently until the pasta is lightly coated.

   Time: PT5M

6. Cool Uncovered

   Place the bowl (uncovered) in the refrigerator for 30 minutes. This stops the cooking process and prevents condensation from making the salad watery.

   Time: PT30M

   Temperature: 4°C

7. Prepare Vegetables

   While the pasta cools, grate the carrot, finely dice the celery, red and yellow bell peppers, Roma tomatoes (seeded), red onion, cucumber, and chop the green onion tops.

   Time: PT10M

8. Add Remaining Dressing and Vegetables

   After the 30‑minute cool, cover the bowl with plastic wrap and refrigerate for an additional 2 hours (or overnight). When ready to serve, add the remaining dressing (about 3/4 cup), the shredded carrot, diced celery, bell peppers, tomatoes, onion, cucumber, and green onions. Toss gently to combine.

   Time: PT2H

   Temperature: 4°C

9. Final Chill and Serve

   Cover the bowl with plastic wrap and chill for at least another 30 minutes before serving. Transfer to a serving bowl, garnish with extra green onions if desired, and enjoy.

   Time: PT30M

   Temperature: 4°C

Nutrition Facts

Calories

708

Protein

20 g

Carbohydrates

80 g

Fat

35 g

Fiber

5 g