Shrimp Salad with Bacon-Dill Dressing

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

Shrimp Salad with Bacon-Dill Dressing
Makes about 6 servings 
  • 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
  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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