Kosher salt and fresh ground black pepper to taste
Shrimp Pasta Salad
1 lb. medium shell pasta
1 cup frozen peas
12 ounces frozen cooked salad shrimp thawed
2 ribs celery chopped
1 orange or red bell pepper finely diced
¼ cup chopped red onion
2 tablespoons finely chopped fresh dill
Instructions
Mix the mayo, sour cream, garlic, honey, Dijon mustard, lemon juice, apple cider vinegar, and Worcestershire Sauce together in a small bowl. Season with salt and pepper to taste.
Meanwhile, bring a large pot of salted water to boil. Cook the pasta al dente according to package instructions.
Drain the pasta in a colander and rinse with a little cold water to stop the cooking process. Drain again, shaking the colander to remove any excess water.
Combine the pasta and the frozen peas in a large bowl stirring to combine. Let it sit for a few minutes to finish thawing the peas. Add the cooked shrimp, celery, bell pepper, red onion, dill, and dressing. Stir gently to combine and refrigerate until ready to serve.
