What To Serve With Shrimp Pasta Salad

Shrimp Pasta Salad

To satisfy the cravings of fish enthusiasts, salmon is my favorite dish to serve alongside this salad for a complete summer lunch. In addition, it pairs well with other BBQ favorites such as turkey burgers and grilled chicken! Serve with beef skewers to create a variety of appetizers that you and your guests will not be able to get enough of! The bright, zesty flavors in this Shrimp Pasta Salad are so adaptable that they may be used to accent a wide variety of dishes and beverages.

Storing Shrimp Pasta Salad

• Refrigerator: Cooked shrimp can keep in an airtight container for up to 3 days in the refrigerator. Probably the nicest thing about pasta salad is that it can be eaten directly out of the refrigerator. This pasta salad is perfect for a quick supper, soccer practice, or a late-night snack
• It’s also delicious as a side dish. While pasta salad is best served within a few days of being prepared, it may be stored in the freezer in a ziplock bag with the spaghetti and any dressings kept separate from one another. It will endure for up to 3-4 months at the very most. Thaw the meat in the refrigerator for a few hours before serving. Please keep in mind that if you are creating your pasta salad with any cream products, such as sour cream or mayonnaise, they may separate when they are thawed.

• 1 pound packagerotini noodles
• 1 cup finely chopped celery
• 1 red bell pepper finely diced
• 1/2 medium red onion finely diced
• 1 pound packagerotini noodles salad shrimp, cooked and thawed
• 112 ounce box cooked salad shrimp

For the dressing:

• Two-thirds cup mayonnaise
• Half a lemon’s juice and zest
• Two teaspoons finely chopped dill
• Salt and pepper to taste

• Prepare a big saucepan of water by bringing it to a boil. Cook the noodles according to the package guidelines, then drain and rinse them thoroughly. Toss the noodles with the celery, bell pepper, red onion, and shrimp in a large mixing bowl. Using a second small mixing bowl, combine the mayonnaise, lemon juice and zest, dill, salt, and pepper in a separate large mixing dish. Pour the sauce over the top of the spaghetti and toss everything together

12 Calories231kcal per serving (12 percent ) Carbohydrates (around 30 g) (10 percent ) 5 g of protein (10 percent ) 10g of fat (15 percent ) 2 g of Saturated Fatty Acids (10 percent ) 6 g of polyunsaturated fatty acids 2g Monounsaturated Fatty Acids 1 gram of Trans Fat 5 milligrams of cholesterol (2 percent ) Sodium 89 milligrams (4 percent ) Potassium (137 milligrams) (4 percent ) Fiber2g is an abbreviation for fiber2g (8 percent ) Sugar2g (sugar2g) (2 percent ) Vitamin A362 IU (international units) (7 percent ) Vitamin C (13 milligrams) (16 percent ) 14 milligrams of calcium (1 percent ) 1 milligrams of iron (6 percent ) All nutritional information is based on third-party estimations and is only intended to be used as a guideline.

The nutritional value of each recipe will vary depending on the brands you choose, the measuring techniques you employ, and the portion sizes per family.

Shrimp Pasta Salad {Aunt Bee’s Southern Recipe}

Aunt Bee’s Southern Shrimp Pasta Salad, which is made with simple and fresh ingredients, has been a family favorite for generations! It’s the perfect side dish for your next barbeque, a quick and simple weekday meal, or a light and refreshing lunch that can be made ahead of time. This chilly Shrimp Pasta Salad dish is full of flavor thanks to the mix of peas, lemon, dill, and a creamy mayonnaise dressing.

How to Make Shrimp Pasta Salad | 1-Minute Video

One of my favorite summer dishes is this creamy Shrimp Pasta Salad with Mayonnaise, which is perfect for when I’m looking for something comfortable, tasty, and quick to prepare. Despite the fact that it is so basic, it consistently receives positive feedback. Furthermore, if you know how to cook pasta, you can create this recipe! The oven is not required, and you are not even need to prepare your own shrimp for this preparation.

Where This Recipe Came From

Aunt Bee, the godmother of my mother, is a gracious Southern hostess in the truest meaning of the word! From what I can recall, Mom has been preparing holiday feasts, drinks, and lunches for our friends and family for as long as I can remember, and her dishes have always been outstanding. Cooking classic meals in a way that feels exceptional and luxurious comes naturally to her. You can rely on her to know which components go well with one another, as well as some clever shortcuts to minimize prep time in the kitchen to a bare minimum.

With me over the last 10 years, Aunt Bee has shared remembrances of her past (and present!) — including wonderful recollections of my grandmother (her closest friend), her family’s holiday customs and heirlooms, and some of her most prized recipes.

Ingredients

There are several components in Aunt Bee’s Southern Shrimp Pasta Salad, and this is just a brief outline of what you’ll need to get started. In the printed recipe box at the foot of the post, you’ll find exact measurements as well as step-by-step directions for making the dish.

• Purchase a bag of frozen, cooked, peeled, and deveined tiny shrimp and set them aside. Allow them to defrost overnight in the refrigerator, drain them, and pat them dry before mixing them immediately into the salad dressing. I like a shortcut that eliminates the need for cooking. elbow macaroni is a traditional addition to this pasta salad, but any little pasta form that is comparable, such as rotini, shells, farfalle (bowties), or penne, can be used in its place. Green onion: It has a mild onion flavor and is used to garnish dishes. Green bell pepper and celery: Add a crisp, fresh, crunchy texture to the salad by combining with it. Peas: Thawed frozen peas give a pleasant touch as well as a vibrant green hue to the dish. Mayonnaise, lemon juice, vinegar, sugar, fresh dill, salt, and pepper are some of the ingredients. Using only a few simple ingredients, you may create a tasty and creamy dressing

How to Cook Shrimp for Pasta Salad

As previously said, I like to purchase a bag of tiny, pre-cooked, peeled, and deveined shrimp from the frozen seafood area of my local grocery store to use as a base for my recipes. Afterwards, all I have to do is defrost them, pat them dry, and toss them immediately into the salad – no cooking required! Cooking the shrimp before adding them to the pasta salad is necessary if you are starting with raw shrimp. Bring a big saucepan of salted water to a boil in order to do this. Once the liquid reaches a boil, remove it from the heat.

While the shrimp is cooking, prepare an ice bath by filling a big dish halfway with cold water and a significant amount of ice.

Allow the shrimp to soak in the ice bath for 10 minutes before cooking them in the oven.

Pat dry one more, cover with plastic wrap, and place in the refrigerator until ready to use.

How to Make Shrimp Pasta Salad

This creamy Shrimp Pasta Salad is simple and straightforward, but it vanishes quickly once it is placed on the table. A particular highlight is the range of textures, which includes everything from the creamy dressing to the crisp veggies and the soft pasta. Fresh lemon juice and fresh herbs will give this dish a delightful zest!

1. In a large mixing bowl, combine the cooked shrimp, cooked pasta, green onion, bell pepper, celery, and peas
2. Mix well. In a separate bowl, whisk together the mayonnaise, lemon juice, vinegar, sugar, dill, salt, and pepper until well combined. Combine dressing and pasta in a large mixing bowl
3. Mix well. Cover and place in the refrigerator for at least 30 minutes before to serving time.

What to Serve with Shrimp Pasta Salad

This rich recipe is substantial enough to serve as an entrée, but it also works well as a side dish to accompany a piece of fish or grilled meat. To accompany the Shrimp Pasta Salad, try some of the following dishes:

• To accompany the silky pasta, a simple green salad dressed with balsamic vinaigrette or pepper jelly vinaigrettesserves as a wonderful counterpoint. French baguette, homemadeDutch oven bread, dinner rolls, or handmade crescent rolls are some of the options you can choose from. 3 Ingredient Buttermilk Biscuits or Aunt Bee’s 3-Ingredient Buttermilk Biscuits Amish Green Beans with Brown Butter
• Red Lobster Cheddar Bay Biscuits
• Skillet Cornbread, Honey Cornbread, or Corn Muffins
• Red Lobster Cheddar Bay Biscuits Fresh Fruit Salad
• Blackened Salmon, Grilled Salmon, Marinated Salmon, or Salmon with Dill Sauce
• Fresh Fruit Salad Sweet Tea Brined Chicken, Crispy Fried Chicken, or Grilled Chicken
• Grilled Steak Tips, Filet Mignon, or London Broil
• Grilled Steak Tips, Filet Mignon, or London Broil Crab Cakes or Scallops on the Grill

Make Ahead

You may prepare this shrimp pasta salad the night before you intend to serve it for maximum ease. In order for the flavors to “come together,” I recommend chilling the pasta salad for at least 30 minutes before serving, but overnight chilling is also acceptable. If you notice that the pasta has absorbed too much of the dressing the next day, you may need to add a little extra mayonnaise to the salad the next day.

How long can you refrigerate shrimp pasta salad?

Refrigerate the pasta salad in an airtight container for up to 2 days after it has been prepared.

Can shrimp pasta salad be frozen?

I do not advocate freezing the pasta salad, and I believe you will be disappointed. When the salad is frozen, the creamy dressing may “crack” or separate, and the pasta and veggies may become mushy.

Recipe Variations

• For the macaroni, you may use any little pasta form you choose, so feel free to use rotini, small shells, farfalle (bowties), or penne instead of the macaroni. Adding grated lemon zest to the dressing will give it a deeper lemon taste. You can use whatever fresh herbs that you choose. I really like the flavor of dill with shellfish, but you could also use chopped fresh parsley, basil, or chives instead. Add a dash or two of Old Bay seasoning for a tangy flavor boost. Preparing food for a smaller group of people? Reduce the quantities of all of the components by half
• Pasta Salad with Crab and Shrimp: Replace half of the shrimp in this dish with jumbo lump crab meat or even fake crab to make it more economical.

Tips for the Best Shrimp Pasta Salad Recipe

• Use a high-quality mayonnaise for the dressing, since it contributes significantly to the taste of the meal. Duke’s brand mayonnaise is my preferred choice. Cook the pasta until it is just al dente, so that it does not go mushy in the dressing. Season the pasta cooking water liberally with salt, as this is your only opportunity to season the pasta
• Remove the pasta from the heat and rinse it under cold water to halt the cooking process. This also helps to eliminate some of the starches from the noodles, which helps to prevent them from sticking together in the salad. Use tiny, cooked, peeled, and deveined shrimp to save time by eliminating the need for prep labor. They are a little bigger and meatier than “salad shrimp,” but they are still bite-size, and they don’t require any slicing.

More Pasta Salad Recipes to Try

• Pasta Salads include classics such as classic pasta salad, avocado shrimp pasta salad, BLT pasta salad, and creamy Italian pasta salad.

Shrimp Pasta Salad

Aunt Bee’s Shrimp Pasta Salad, made with simple and fresh ingredients, is the perfect side dish for your next barbeque, a quick weekday supper, or a refreshing make-ahead lunch alternative for the summer.

Course Dinner and lunch cuisines include American and Southern cuisines. Shrimp with pasta, shrimp pasta salad, shrimp salad are some of the terms you could come across. Preparation time: 20 minutes 30 minutes of chilling time Time allotted: 50 minutes calories363.2 kcal per serving 8 servings

• 1 pound small (71-90 count per pound) shrimp, peeled, deveined, and cooked (I buy the frozen, pre-cooked version for ease of preparation)
• 1 pound small (71-90 count per pound) shrimp, peeled, deveined, and cooked (I buy the frozen, pre-cooked version for ease of preparation)
• 1 pound small (71-90 count per pound) shrimp, peeled, deveined, and cooked a cup of mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon white vinegar
• 1 teaspoon sugar
• 2 tablespoons fresh minced dill
• 12 teaspoon salt
• 14 teaspoon pepper
• 8 ounces uncooked elbow macaroni pasta
• 1 tablespoon chopped green onion
• 1 green bell pepper, diced
• 2 cups diced celery
• 1 cup frozen peas, thawed

• Cook the pasta in a large pot of salted boiling water until it is al dente, following the directions on the box. Drain the pasta in a colander and run it under cold water to stop the cooking. Remove from the oven and allow it cool to room temperature
• Using a large mixing bowl, combine the cooked shrimp and pasta, green onions, bell pepper, celery, and peas
• Set aside. In a small mixing bowl, whisk together the mayonnaise, lemon juice, vinegar, sugar, dill, salt, and pepper
• Pour onto a serving dish and serve immediately. In a medium-sized mixing bowl, combine the pasta and dressing
• Gently toss to combine. Refrigerate for at least 30 minutes before serving after covering with plastic wrap.

• For the macaroni, you may use any little pasta form you choose, so feel free to use rotini, small shells, farfalle (bowties), or penne instead of the macaroni. Adding grated lemon zest to the dressing will give it a deeper lemon taste. You can use whatever fresh herbs that you choose. I really like the flavor of dill with shellfish, but you could also use chopped fresh parsley, basil, or chives instead. Add a dash or two of Old Bay seasoning for a tangy flavor boost. Preparing food for a smaller group of people? Reduce the quantities of all of the components by half
• In this recipe for Crab and Shrimp Pasta Salad, you can use jumbo lump crab meat or imitation crab meat in place of half of the shrimp called for in the recipe. Use a high-quality mayonnaise for the dressing, since it contributes significantly to the taste of the meal. Duke’s brand mayonnaise is my preferred choice. Cook the pasta until it is just al dente, so that it does not go mushy in the dressing. Season the pasta cooking water liberally with salt, as this is your only opportunity to season the pasta
• Remove the pasta from the heat and rinse it under cold water to halt the cooking process. This also helps to eliminate some of the starches from the noodles, which helps to prevent them from sticking together in the salad. Use tiny, cooked, peeled, and deveined shrimp to save time by eliminating the need for prep labor. They are a little bigger and meatier than “salad shrimp,” but they are still bite-size, and they don’t require any slicing.

Serving size: one-eighth of the recipe|Calories: 363.2kcal|Carbohydrates: 26.8g|Protein: 16.7g|Fat: 21.2g|Saturated Fat: 3.2g|Cholesterol: 120.5mg|Sodium: 498.9mg|Fiber: 2.6g|Sugar: 2.4g|Serving size: one-eighth of the recipe This recipe was first published in June of 2015 and has since been updated. Pictures were updated in April of 2021, according to the website.

Shrimp Pasta Salad

You are currently browsing the archives for the sides category. It is possible that this content contains affiliate links. Because I am an Amazon Associate, I receive money when people make eligible purchases. Please take the time to read my disclosure policy. shrimp pasta salad is a quick and simple summer salad that comes together quickly and is the ideal accompaniment for your next picnic (or any time of the year!). A video tutorial is included with the recipe!

The Perfect Pasta Salad

You are currently browsing the archives for the Sides category. There may be affiliate links in this article. When you make a purchase through Amazon, I get a commission. My disclosure policy may be found here. Served chilled, this shrimp pasta salad is a quick and easy summer salad that comes together quickly and is the ideal match for your next barbecue (or anytime!). How to make this dish is included in the recipe.

What You Need (and Why!)

IngredientsYou just need a few basic materials, so let’s go through them briefly before we get started!

• Pasta. To make this dish, you may use whatever tiny pasta you choose, but elbow macaroni is a classic choice and my personal favorite
• Vegetables. All you need is celery, onion, and bell pepper that have been chopped. Celery leaves and stalks are used in the same recipe by my grandma, but I usually remove the celery leaves before serving it with shrimp. Salad shrimp are the perfect bite-sized shrimp for this pasta dish, and I often get mine pre-cooked (they’re generally available frozen) to save time. Instead of using bigger shrimp, cut them into bite-size pieces before adding them to the salad (be careful to boil them first, of course!). More information on how to utilize bigger shrimp for this dish may be found in the recipe card’s notes section. Mayo. Choosing a high-quality mayonnaise that you appreciate the flavor of is essential for making our dressing. Another alternative is to use Miracle Whip instead of sugar, vinegar, or sour cream, as my grandmother’s original recipe did (and does not include any of those ingredients). I’ve used mayonnaise prepared with olive oil and been pleased with the results
• Sour cream is another option. Even though we’re only using two tablespoons of vinegar (it’s such a little quantity that I failed to photograph it in the shot above), it gives a subtle depth of flavor that elevates this shrimp pasta salad to the next level
• Vinegar. This not only helps to thin the dressing’s consistency, but it also adds a small acidity that helps to offset the richness of the mayonnaise in the dish. White vinegar (I use distilled white vinegar, but you may use white wine vinegar or red wine vinegar if you want)
• Granulated sugar Spices do not add sweetness to the salad, but they do enhance the flavor of the dish. Celery seed is an important flavoring agent
• Do not eliminate or substitute it in any way. In addition, a tiny amount of ground mustard, as well as salt and pepper to taste, will be required.

This is only a summary of the components I used and why I chose them. Continue reading to the bottom of the post for the whole recipe!

How To Make Shrimp Pasta Salad

1. Cook the macaroni until it is firm to the biting (cooked, but still firm when you bite into it). Don’t overcook the pasta, otherwise it will get mushy. To halt the cooking process and prevent the noodles from absorbing all of the sauce in the fridge, which might leave your pasta salad too dry, drain and rinse under cool water. and pour into a large mixing basin
2. Chop your vegetables and place them in a large mixing bowl with your macaroni and cooked shrimp
3. In a separate dish, whisk together the dressing ingredients until well combined. Taste the salad and season with additional salt and pepper if necessary, but keep in mind that the flavors will not completely emerge until the salad has had time to settle in the refrigerator. Stir in the dressing and the remaining ingredients until everything is uniformly covered with the dressing, about 5 minutes. Refrigerate for at least an hour before serving, after which it should be covered firmly. Always give it a good stir before you start eating it.

Frequently Asked Questions

What is the maximum amount of time this pasta salad may be left at room temperature? In order to preserve the freshness of the pasta salad’s mayonnaise-based dressing, I do not advocate leaving it out at room temperature for more than 30 minutes. In order to keep this meal refrigerated if you want to serve it outdoors or in a warm area, store it in a cooler or nestle the serving bowl in an ice bin before serving. In the fridge, how long will the shrimp pasta salad keep fresh? Storage in an airtight container for up to three days will ensure that the product remains fresh.

I do not advocate storing this (or any) pasta salad since it will split and get oily after it has thawed, which is not what you want.

This dish may easily be doubled by just doubling the amount of each item in the recipe.

More Recipes You Might Like

Enjoy! Let’s get together and bake! Make sure to watch the VIDEO on the recipe card to learn how to make it!

• 8ozelbow macaroni noodles
• 4stalks celery, chopped small (110g/approximately 1 cup chopped celery)
• 12red or green bell peppers, diced, seeds removed (85g/approximately 2/3 cup)
• 14small onion, diced (105g/approximately 3/4 cup)
• 8ozelbow macaroni noodles
• 8o 2 cups tiny salad shrimp (260g) fried in a skillet

For Dressing

• 14teaspoonground mustard
• 14teaspoonsaltplus more to taste (I typically need a heaping 1 1/4 teaspoon)
• 14teaspoonground black pepper. 1 cup mayonnaise (230g)
• 2 tablespoons sour cream
• 2 teaspoons distilled white vinegar
• 1 1 1 2 teaspoonsgranulated sugar
• 3 1/4 teaspoons celery seed
• 14t

• Cook the macaroni noodles until they are al dente according to the package directions. Transfer to a large mixing bowl after rinsing under cool water
• Drain again and repeat the process. Stir in the celery, pepper, onion, and shrimp until everything is well-combined. In a separate dish, whisk together the dressing ingredients until well combined (mayonnaise, sour cream, vinegar, sugar, celery seed, ground mustard, salt, and black pepper). Taste the dish and season with additional salt or pepper if necessary. Dressing should be poured over the macaroni mixture and thoroughly mixed until all of the ingredients are covered with the dressing. Serve immediately after covering the shrimp macaroni salad with plastic wrap and refrigerating for at least one hour (ideally overnight) to allow the flavors to fully develop. Always give it a good swirl before serving.

¹Shrimp

I am frequently able to locate cooked little “salad” shrimp in the freezer department of the supermarket. Typically, I put them into the salad while still frozen, and by the time I’m ready to serve the next day, the shrimp has thawed and I only have to give it a little stir before serving. If you want to defrost the shrimp first, do not drain the water from the shrimp.

Alternatively, you may cook/steam the shrimp or use bigger cooked shrimp; simply finely slice the shrimp into little pieces before adding them to the dish. When my grandma makes this dish, she just uses a single can of small shrimp (that has not been drained).

²Storing

Refrigerate shrimp pasta salad in an airtight jar for up to 3 days before serving. Since this salad does not fare well in the heat, I recommend keeping it refrigerated or putting it on ice for cookouts and other outdoor gatherings, among other things. One serving contains 334 calories, 22 grams of carbohydrates, 10 grams of protein, 23 grams of fat, 4 grams of saturated fat, and 1 gram of trans fat. Cholesterol is 94 milligrams, sodium is 519 milligrams, potassium is 63 milligrams, fiber is 1 gram, sugar is 2 grams, vitamins A and C are 8 milligrams, calcium is 58 milligrams, and iron is 1 milligram.

As you can see in the recipe card above, I’ve made a few minor modifications to the original recipe.

Reader Interactions

Presented here is a basic and straightforward shrimp pasta salad. Fresh basil, red bell peppers, red onions, a lemon and olive oil dressing with a sprinkle of red chili pepper flakes, and a lemon and olive oil vinaigrette with a sprinkle of red chili pepper flakes combine to make a delicious shrimp pasta dish. Putting together the entire salad takes less time than heating the pasta water and cooking the pasta.

Which Shrimp to Buy

The shrimp can be any size, cooked and peeled, as long as they are little. When available, the finest shrimp for this salad are the little “pink shrimp” from Maine (so named because they are pink even when they are uncooked), which are best when they are fresh. For this dish, frozen cooked shrimp works great since all you have to do is thaw it in cold water for a few minutes and the salad is ready to serve chilled.

A Great Potluck Dish!

The shrimp can be any size, cooked and skinned, as long as it is little. In this salad, the tastiest shrimp are the little “pink shrimp” from Maine (so named because they are pink even when uncooked), which may be found in season when available. For this dish, frozen cooked shrimp works great since all you have to do is thaw it in cold water for a few minutes and the salad is ready to be served cold after that.

Tips for Making This Shrimp Pasta Salad

• This pasta salad can be prepared a few hours before it is to be served. It should be kept refrigerated in the refrigerator until it is time to serve it
• Ideally, this shrimp pasta salad should be consumed the same day it is prepared. The longer the pasta is allowed to rest, the more it will absorb the dressing. If your salad appears to be a little dry when you’re ready to serve it, simply drizzle in another tablespoon or two of olive oil and lemon juice. You avoid a watery salad, if you only have canned shrimp, be sure to thoroughly rinse and drain the shrimp. This recipe may simply be multiplied. Simply increase the quantities of all of the components, including the salad dressing.

More Great Pasta Salads for You to Try!

• Pasta Salad with Corn, Bacon, and Buttermilk Ranch Dressing
• Pasta Salad with Shrimp, Bacon, and Avocado
• Pasta and Bean Picnic Salad
• Pasta Salad with Corn, Bacon, and Buttermilk Ranch Dressing
• Pasta Salad with Corn, Bacon, and Buttermilk Ranch Dressing Pasta Salad with Smoked Salmon

Preparing the ingredients while heating the pasta water and cooking the pasta is a good idea. If you want to make the salad go farther, you may easily double the amount of pasta used in the recipe. The salad is best served the same day it is prepared; otherwise, the basil becomes wilty and the pasta becomes a little too sticky.

• 1/2 pound bow-tie (farfalle) or orecchiette pasta, or other short pasta
• 1/2 pound bow-tie (farfalle) or orecchiette pasta, or other short pasta
• 1/2 pound bow-tie (farfalle) or orecchiette pasta, or other short pasta Salted and peeled small frozen shrimp (if available, pink shrimp aka Maine shrimp)
• Diced red bell pepper
• Diced red onion
• 1 minced clove garlic
• 1 cup chopped basilleaves (loosely packed)
• 1/3 cup extra virgin olive oil
• 1 teaspoon lemon zest
• 1/4 cup lemon juice
• 1 teaspoon red chili flakes
• 1 teaspoon red pepper flakes a pinch of black pepper to taste

1. Place frozen shrimp in a dish of cold water to defrost them before cooking them. Keep refrigerated until needed. Prepare the spaghetti as follows: Pasta should be cooked till al dente (a little stiffer than you would typically eat) in salted water (1 tablespoon salt per 2 quarts water) until the water is clear. (After cooking, part of the salad dressing will be absorbed by the pasta, which will soften even more.) Remove the pasta from the heat by rinsing it in cool water. Drain well and transfer to a large mixing bowl
2. Assemble the salad by following these steps: Drain the shrimp well after rinsing them. Combine them with the pasta in a large mixing basin. Gently fold in the other ingredients until everything is well-combined. Refrigerate and serve: Before serving, place the salad in the refrigerator for at least an hour. Refrigerate until ready to serve.

Nutrition Facts(per serving)
545	Calories
22g	Fat
28g	Carbs
56g	Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 4
Amount per serving
Calories	545
% Daily Value*
Total Fat22g	29%
Saturated Fat 4g	19%
Cholesterol478mg	159%
Sodium2299mg	100%
Total Carbohydrate28g	10%
Dietary Fiber 2g	8%
Total Sugars 3g
Protein56g
Vitamin C 56mg	280%
Calcium 246mg	19%
Iron 2mg	12%
Potassium 567mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

Shrimp Pasta Salad

If you’re going to a potluck or party, this shrimp pasta salad is a must-have dish! It takes only a few minutes to put together and is quite tasty! The fresh lemon juice gives the dressing a little zing, while the dill offers a summery freshness that goes nicely with the little grilled shrimp! shrimp pasta salad is one of those meals that tastes fantastic while being quite simple to prepare; your guests will not be able to resist this recipe! Regardless of the recipe, pasta salad is a delicious side dish or even a main meal, but this recipe elevates pasta salad to an all new level of deliciousness!

Making mayonnaise and shrimp sandwiches on a picnic table in the blazing heat is not a smart idea!

Afterwards, I place my bowl of pasta salad on the bowl of ice, which helps to keep everything cooled to the proper serving temperature.

When I make this dish, I use a little pasta (such as macaroni or shells), but really any type of pasta would work; just use whatever you have on hand.

While this recipe is excellent as a side dish, it also works well as a one-dish meal for a hot summer lunch when you don’t want to turn on the oven and heat up your kitchen! This can be done up to 24 hours before the event takes place (although I usually add the shrimp just before serving).

Items You Will Need For This Recipe

Elbow Macaroni with Mayonnaise and Finely Chopped Onions Preparation time: 10 minutes Preparation time: 6 minutes Time allotted: 16 minutes Servings4servings If you’re going to a potluck or party, this shrimp pasta salad is a must-have dish! It takes only a few minutes to put together and is quite tasty!

• Uncooked macaroni noodles (12 pound)
• Minced onion (1 teaspoon)
• Chopped celery (23 cups)
• Sliced red pepper (12 cups)
• Small cooked shrimp (1 1 3 cups)

Dressing

• One-cup mayonnaise
• Two tablespoons fresh lemon juice
• Two tablespoons sweet relish
• Three tablespoons fresh dill
• One teaspoon sugar
• One-fourth teaspoon salt to taste

FollowSpend with Pennies on Pinterest for more information.

• Cook the macaroni noodles until they are al dente according to the package instructions. After rinsing with cold water and draining, In a small mixing bowl, whisk together all of the dressing ingredients. Toss all of the ingredients together in a large mixing bowl with the dressing. Keep the dish refrigerated for at least 30 minutes before serving to enable flavors to meld.

Nutritional Values: Calories 411; Carbohydrates 53; Protein 16; Fat 14; Saturated Fat 2; Cholesterol 116 mg; Sodium 972 mg; Potassium 261 mg; Fibre 2g; Sugar 8g; Vitamins A and C 29.2mg; Calcium 84mg; Iron 1.9mg; Iron 1.9mg (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used). SpendWithPennies.com offers a course in Party Food Cuisine and American Cuisine. The content and photos are protected by intellectual property rights.

It is extremely forbidden to copy and/or paste whole recipes into any social media platform.

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Easy Shrimp Pasta Salad Recipe

Using a simple mayonnaise dressing to gently cover the basic components of homemade shrimp pasta salad, you can whip up a quick side dish that’s excellent for any BBQ, picnic, or potluck gathering.

Creamy Shrimp Macaroni Salad

This recipe is one of my go-tos for practically every summer BBQ party I host or to which I contribute a dish. It has been updated. So, after revisiting this recipe several times during the summer and glancing at the old images, I realized it needed to be updated. I’m hoping you’ll like the updated design of one of my favorite salads as much as I do. The fact that so many of our favorite recipes come from the kitchens of people who don’t consider themselves to be anything more than average isn’t it amusing?

1. Alternatively, you may start a food bloggity blog.
2. That is the key to making this shrimp pasta salad dish so delicious.
3. Mrs.
4. She shared this recipe to my mother a number of years ago (how many?

What’s in This Shrimp Pasta Salad?

When it comes to this macaroni salad, the addition of juicy bay shrimp to the mix is what sets it different from the competition. This recipe for shrimp pasta salad isn’t heavy and gloppy from the use of mayonnaise. The binder is noticeably thinner, more like a light salad dressing that delicately covers the shells rather than a thick paste. As in my Classic Macaroni Salad recipe, the mayonnaise is diluted with pickle juice, which adds a little of zing and sharpness to the salad while also making it more filling and filling-like.

Honestly, if I had the option, I’d pick each one out separately since I like the flavor.

Sometimes it’s necessary to return home in order to obtain the fundamentals of what you’re seeking for. The fact that I got to share this one with you makes me really happy.

How to Make Shrimp Pasta Salad

Cook the macaroni according to the package directions, then drain and set aside to cool completely. Mix in the bay salad shrimp, celery, green onions, pickles, and chopped eggs until everything is well-combined. Then, combine the mayonnaise and pickle juice in a separate bowl. Toss the shrimp pasta salad with the dressing until everything is well coated. Although this seafood pasta salad may be served immediately, I highly recommend allowing it to rest in the refrigerator for at least an hour to allow the flavors to meld together.

Can I Use Another Type of Pasta?

The reason I use shell pasta to make this macaroni salad is because they form the perfect small pockets to collect the little bits of pickle, egg, and celery, giving each bite a full spectrum of flavor from the various ingredients. You may absolutely use any other short tube pasta of your choice, such as ditalini or a classic elbow macaroni, in this recipe.

Can I Prep Shrimp Pasta Salad in Advance?

Yes, you may prepare this creamy shrimp macaroni salad up to 1 day ahead of time and refrigerate it until ready to serve.

Tips for Making Shrimp Macaroni Salad

You should be aware that not all bay shrimp are made equally. Make sure to get the largest bay shrimp you can find, as well as shrimp that are plump and juicy. If you are purchasing from the freezer section, make sure to inspect the shrimp for freezer burn. It is not necessary to cook the shrimp before using them in the recipe. Simply place the frozen shrimp in a colander and run them under cool water until they are defrosted. Alternatively, if you have the luxury of time and a few hours before creating the dish, place the frozen vegetables in a bowl in the refrigerator to thaw gently.

I usually use 6 to 8 teaspoons, but you may adjust the amount to your liking.

What to Serve with Shrimp Macaroni Salad

You should be aware that not all bay shrimp are equal. Shop for the largest bay shrimp you can find, shrimp that are plump and juicy, and, if you’re buying from the freezer section, make sure to check for freezer burn before you cook the shrimp. Cooking the shrimp before using them in the dish is not necessary. Using a colander, place the frozen shrimp in cold water until they have completely defrosted. You may also place them in a bowl in the refrigerator to thaw gently if you have time and several hours before you plan to make them.

My personal preference is 6 to 8 teaspoons, but feel free to experiment and make it your own.

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Classic Shrimp Pasta Salad

Using a simple mayonnaise dressing to gently cover the basic components of homemade shrimp pasta salad, you can whip up a quick side dish that’s excellent for any BBQ, picnic, or potluck gathering. Course Salad and a side dish are also acceptable options. CuisineAmerican Pasta salad with shrimp is the keyword here. Preparation time: 15 minutes Time to chill: 1 hour, 15 minutesTotal time: 1 hour, 15 minutes Servings12 Calories295kcal per serving

• 3 cups uncooked medium shell pasta (or other small pastas such as ditalini or elbow macaroni)
• 1 pound bay salad shrimp
• 2 ribs celery, chopped
• 3 green onions, chopped
• 8-10 sweet pickles, chopped
• 3 hard boiled eggs, chopped
• 1 cup mayonnaise
• 6-8 tablespoons pickle juice, or more to your taste
• 6-8 tablespoons salt and freshly ground black pepper to taste (kosher salt and freshly ground black pepper)

• 2 pounds bay salad shrimp
• 2 ribs celery, chopped
• 3 green onions, chopped
• 8-10 sweet pickles, chopped
• 3 hard boiled eggs, chopped
• 1 cup mayonnaise
• 6-8 tablespoons pickle juice (or more to taste)
• 3 cups uncooked medium shell pasta (or other small pastas such as ditalini or elbow macaroni)
• 6-8 tablespoons pickle juice salt and freshly ground black pepper to taste (kosher salt and freshly ground black pepper are recommended).

• This light and acidic dressing is flavored with sweet pickle juice and is used to delicately coat the pasta and other tastes. If you enjoy the tang of pickles, taste test the salad before adding it and adjust the amount of pickle juice to your satisfaction by adding 1 to 2 additional teaspoons.

Serving Size 1 gram | 295 calories | 23 grams | 13 grams of protein | 16 grams of fat (3 grams of saturated fat) | 150 milligrams of cholesterol | 617 milligrams of sodium | 130 milligrams of potassium | 1 gram of fiber | 4 grams of sugar | 234 international units (IU) of vitamin A, 2 milligrams of vitamin C, 80 milligrams of calcium, and 1 milligram of iron

More Pasta Salad Recipes to Love

• BLT Pasta Salad with Avocado
• Greek Pasta Salad with Cucumbers and Artichoke Hearts
• And Macaroni Salad with Smoked Mozzarella and Proscuitto Pasta Salad with Kale Caesar Dressing
• Italian Spaghetti Salad
• Creamy Avocado Pesto Pasta Salad with Roasted Vegetables

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Shrimp and Pasta Shell Salad

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Ingredients

The original recipe makes eight servings. The ingredient list has been updated to match the number of servings stated.

Directions

• In a large mixing bowl, whisk together 1 1/4 cup mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper
• Stir in lemon juice and 1/3 cup chopped dill until well combined. Using a whisk, thoroughly incorporate all of the ingredients. Refrigerate. Advertisement
• Bring a saucepan of salted water to a boil, then add the pasta shells and simmer for 8 to 10 minutes, or until the pasta is soft. Drain the pasta and rinse it with cold water to chill it down a little before draining it again. Transfer to a large mixing basin
• Toss the shrimp with the pasta
• Add the red bell pepper, celery, and dressing to the pasta and shrimp mixture. Dressing should be completely mixed before being poured into the shells. Salad should be refrigerated for 2 to 3 hours after being covered with plastic wrap. Before serving, stir salad again and season with more salt, black pepper, lemon juice, and cayenne pepper to taste if preferred. If the salad appears to be a touch dry, add a small amount of mayonnaise. Garnish with paprika and dill sprigs before serving.

Cook’s Notes:

Add enough salt to the pasta water to make it taste like ocean. Small shrimp weigh around 100 grams per pound. You may use this as a basis for grilled salmon by adding chopped onion, capers, olives, and bacon to the mixture.

Nutrition Facts

Per serving: 451 calories, 15.4 grams of protein, 33.8 grams of carbs, 28.8 grams of fat, 99.3 milligrams of cholesterol, and 663.8 milligrams of sodium. Nutrition in its entirety

Creamy Shrimp Pasta Salad

This creamy and delicious shrimp pasta salad is made with fresh dill and a tangy lemon dressing to complement the shrimp. Bring this cold summer meal to a BBQ or picnic and everyone will be impressed! Try my copycat Ruby Tuesday pasta salad the next time you’re out. If you’ve been reading this site for a while, you might recall that I already have a recipe for shrimp pasta salad, but this one is a completely new wonderful beast altogether. That recipe calls for a zingy Italian vinaigrette, but this dish has been a summer favorite in my household for years.

Tips for making shrimp pasta salad

With fresh dill and a zesty lemon vinaigrette, this creamy shrimp pasta salad is light and delicious. Perfect for bringing to a BBQ or picnic in the summertime, this meal is light and refreshing. Try my Ruby Tuesday pasta salad, which is a copycat version of the original. If you’ve been reading this site for a while, you might recall that I already have a recipe for shrimp pasta salad, but this one is a completely other wonderful beast. There’s an Italian vinaigrette in that recipe, but this dish has been a summer favourite of mine for a long time.

Ingredient substitutions

• You may use a variety of shrimp for this recipe. You may either use little salad shrimp or bigger shrimp diced in small pieces. They’ll both be excellent, I’m sure. What if you don’t have any mayonnaise? Greek yogurt can be substituted. Don’t have any white vinegar on hand? Alternatively, you might use rice vinegar or simply eliminate it. Want to skip the sweetener altogether? A little granulated sugar or honey is usually nice, but you don’t have to use any of those ingredients if you want to keep things sugar-free. If there are any ingredients in the recipe that you don’t care for, simply leave them out. Just make sure you don’t leave off the shrimp, because otherwise it won’t be called shrimp salad
• ). Before serving, it is necessary to allow it to cool. For at least 30 minutes, but preferably for many hours. All of the ingredients require time to cool and allow the flavors to develop fully.

Which pasta shape is best for shrimp pasta salad?

I’ve usually prepared it with elbow macaroni, but you might experiment with another “short” noodle form if you want to change things up. Here are some examples of different kinds that are effective: I’ve usually used elbow macaroni for this dish, but you might experiment with any “short” noodle form. Some more options that are effective include:

How to store pasta salad

Refrigerate your freshly made shrimp pasta salad in an airtight container for up to 5 days after it has been made. Make a mental note to steal bits right out of the fridge on a regular basis!

What to serve with shrimp pasta salad

The options are virtually limitless! If you’re serving it at a BBQ, serve it alongside burgers, lobster rolls, a watermelon and blackberry mint salad, and a strawberry avocado spinach salad with handmade croutons on the side. Alternatively, you could serve this as an accompaniment to other pasta salads such as my copycat Ruby Tuesday pasta salad or vinaigrette shrimp pasta salad. Preparing a drink is easy; try an asalty dog, chilled gin and tonic, fresh watermelon, mango ginger sangria, pineapple coolers, or raspberry rosé sangria, among other options.

Grilled peaches, lemon cheesecake bars, strawberry s’mores icebox cake, strawberry rhubarb bars, and key lime pie are some of the dessert options.

Following your completion of this dish, please consider returning to share your experience with others by leaving a comment below with a star rating!

Creamy Shrimp Pasta Salad

• This creamy and delicious shrimp pasta salad is made with fresh dill and a tangy lemon dressing to complement the shrimp. Bring this cold summer meal to a BBQ or picnic and everyone will be impressed! Preparation time: 20 minutes Preparation time: 12 minutes 1 hour is the whole time allotted. Servings8cups

Pasta salad

• The peels and chopped flesh of 2 hard cooked eggs 16 ounces uncooked macaroni noodles (half of a 1 pound package)
• 16 ounces big cooked shrimp, thawed and chopped (about 12 large shrimp, however little shrimp can also be used)
• 1 cup chopped celery (about 2 stalks)
• 1 cup diced bell pepper (approximately 1 small pepper – whichever color you like)
• Fresh dill, 1tablespoon chopped onion, 1tablespoon sweet relish are all you need.

Dressing

• 14 teaspoonssalt, 14 teaspoonsground pepper, a sprinkle of cayenne pepper
• 1 cup mayonnaise or Greek yogurt
• 3 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon white vinegar
• 1 teaspoongranulated sugar or honey
• 14 teaspoonssalt
• 14 teaspoonsground pepper
• 1 teaspoon cayenne pepper

• Boil the eggs and then place them in an ice water bath to cool. To hard boil eggs, follow the instructions on the recipe card at the bottom of this page. Once the fruit has cooled, peel it and coarsely cube it. Cook macaroni noodles until they are al dente, following the directions on the box. Drain the liquid immediately into a strainer and rinse under cold water. Leave in colander to drain completely, stirring the colander a couple of times to remove any extra water
• If the shrimp are frozen, defrost them in a colander set over a bowl of cold water for 5 minutes. Take away the tails and dice
• A wide mixing dish is ideal for combining everything from spaghetti to eggs to shrimp to celery to bell pepper to dill to onion to sweet relish. Pour all of the ingredients into a measuring cup or small bowl and whisk to blend
• This may be done in a standing mixer or with a hand mixer. Pour the dressing into the mixing bowl with the remaining ingredients and toss until everything is well-combined. Cover with plastic wrap and store in the refrigerator for at least 30 minutes to cool. Serve with a squeeze of freshly squeezed lemon juice and have pleasure in it

One cup contains: 491 calories, 46 grams of carbohydrates, 21 grams of protein, 24 grams of fat, 4 grams of saturated fat, 13 grams of polyunsaturated fat, 5 grams of monounsaturated fat, and 1 gram of trans fat. Cholesterol is 201 mg, sodium is 736 mg, potassium is 275 mg, fiber is 2 grams, sugar is 4 grams, vitamin A is 754 international units, vitamin C is 29 milligrams, and iron is 2 milligrams Dishes on the SideCulinary American

Chilled Shrimp Pasta Salad

Preparation/Total Time: 30 minutes

Makes

12 servings (per recipe) On a hot summer day, this chilled salad, accompanied by a refreshing drink, is all you need to calm down. It also makes an excellent side dish to serve to guests at any time. — Mary Price, a resident of Youngstown, Ohio Recipe photo courtesy of Taste of Home for Chilled Shrimp Pasta Salad.

Ingredients

• 2 tablespoons grated onion
• 1-1/2 teaspoons salt
• 3/4 teaspoon pepper
• 1 pound cooked small shrimp
• 1 large cucumber, seeded and chopped
• 3 cups uncooked small shells
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup horseradish sauce
• 1/4 cup horseradish sauce 3-inch-long celery ribs that have been finely cut
• Optional: shredded red lettuce leaves

Directions

1. Cook the pasta according to the directions on the package. Drain and rinse well with cold water. Pour all of the ingredients into a large mixing bowl and stir well. Add the seasoned salt and pepper to taste and mix well. Combine the shrimp, cucumber, celery, and spaghetti in a large mixing bowl. Refrigerate until ready to serve. Serve on a bed of lettuce if preferred.

Nutrition Facts

3/4 cup (calculated without lettuce) has 239 calories, 12 grams of fat (2 grams of saturated fat), 72 milligrams of cholesterol, 344 milligrams of sodium, 20 grams of carbohydrates (3 grams of sugars, 1 gram of fiber), and 11 grams of protein. Exchanges for diabetics: 2 g fat, 1 g carbohydrate, 1 g lean meat

Seafood Pasta Salad

This shrimp pasta salad is really tasty and simple to prepare. With each taste, you’ll get a generous helping of shrimp and crab flesh. It’s creamy and tasty, and it’s ready in 30 minutes. An simple creamy pasta salad dish that’s great for lunch, supper, or to bring to a potluck to share with friends. It doesn’t matter if you’re a fan of seafood pasta salad or not; this dish will satisfy your craving. With the addition of crab meat to the shrimp pasta salad, it is given a beautiful makeover.

Made using Greek yogurt instead of mayonnaise, and with chopped celery for crunch, texture, and taste to round things out! You may serve this pasta salad to a large group of people or to your family for lunch or supper. So full, so simple to prepare, and oh so delicious!

Why we love this pasta salad

• Quick and simple: this dish is really simple to prepare and can be completed in about 30 minutes. The dish is nutritious, as it is made using healthier pasta and Greek yogurt instead of mayonnaise. The best: it’s so creamy and tasty that everyone will be thrilled

Ingredients you will need

Pasta made from wheat is called wheat short pasta. seasoning with salt and pepper Olive oil is a kind of oil that comes from the olive tree. Yogurt made in Greece seasoning with lemon and old bay Chives Surimi (made from the muscle protein of fish or crab), sliced into bite-size portions shrimp that has been pre-cooked and sliced into bite-size portions finely chopped celery

How to make this seafood pasta salad

• Prepare the pasta: Bring a big pot of water to a boil with a pinch of salt and a sprinkle of olive oil. Cook until the pasta is al dente, about 8-10 minutes, or according to the package guidelines, after adding the water and stirring thoroughly. Once the pasta is finished, strain it in a colander and rinse it under cold water
• Leave it aside. To make the creamy sauce, follow these steps: Next, in a large salad bowl, mix together the yogurt, lemon juice, lemon zest, Old Bay seasoning, chopped chives, salt, and pepper until well combined. Toss in the pasta to cover it evenly with the sauce. Combine all of the ingredients: Gently mix in the shrimp, crab, and celery until everything is well combined. Salt and pepper to taste
• If necessary, season with additional salt and pepper. Allow to cool before serving: Refrigerate for 30 minutes to enable the flavors to mingle and cool before serving.

Storing, serving, and making ahead

• How to store: To keep this shrimp pasta salad, place it in an airtight container and place it in the refrigerator for 3 to 4 days before serving. We do not recommend storing this salad in the freezer. Service: You may serve this pasta salad with buns, as a side dish with any main meal, or with any sandwiches
• It is versatile. Make ahead: It is entirely OK and even preferable to prepare this salad a few hours ahead of time and store it in the refrigerator to allow the flavors to penetrate and blend

Should you rinse shrimp

When compared to raw shrimp, pre-cooked shrimp do not require rinsing prior to use. However, if it makes you feel better, you might raise the shrimp to remove any remaining filth or shells that may have accumulated.

Can you eat shrimp cold

Shrimp can be served hot or cold, depending on your preference. When making pasta salads, it is advisable to use cold shrimp and to place the salad in the refrigerator so that the entire meal may become cool.

Can you eat shrimp after a week

It is recommended that raw shrimp not be kept in the refrigerator for more than 24 hours at a time. Any raw meat or seafood should be frozen immediately. If the shrimp has been cooked, it is better to consume it within 3-4 days of cooking. The maximum amount of time we can propose is 5 days to be on the safe side and avoid foodborne diseases from occurring. If you have cooked shrimp that has been lying in your refrigerator for more than a week, consume it at your own risk, but make sure it does not have any unpleasant aromas before eating it.

Types of pasta you can use

Pasta salads are best made with any type of short pasta, regardless of shape. We like to use whole wheat or whole grain pasta wherever possible. Penne, rotini, elbows, farfalle, Gemelli, rigatoni, wheels, and ziti are some of the numerous forms of small pasta that can be used in this recipe.

Other shrimp recipes to check out

• Making a pasta salad is easiest when you use short spaghetti in any shape. Our preferred type of pasta is whole grain or whole wheat. Penne, rotini, elbows, farfalle, Gemelli, rigatoni, wheels, and ziti are some of the short pasta shapes that may be used.

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• 8 oz. whole wheat short pasta
• 1 teaspoon salt
• 1 teaspoon olive oil
• 2/3 cup plain greek yogurt
• 1 lemon, squeezed
• 1 teaspoon Old Bay seasoning
• 2 tablespoons chopped chives
• Salt and pepper to taste 4 cups finely diced celery
• 8 ounces crab meat cut into bite-size pieces
• 8 ounces pre-cooked shrimp cut into bite-size pieces
• 1/2 cup celery finely diced

• Water should be boiled in a big saucepan with some salt and oil added to taste
• Cook until the pasta is al dente, about 8-10 minutes, or according to the package guidelines, after adding the water and stirring thoroughly. Once the pasta is finished, strain it in a colander and rinse it under cold water
• Leave it aside. Meanwhile, in a large mixing bowl, whisk together the yogurt, lemon juice, zest, Old Bay seasoning, chopped chives, salt, and pepper until well combined. Toss in the pasta to cover it evenly with the sauce. Gently mix in the shrimp, crab, and celery until everything is well combined. Salt and pepper to taste
• If necessary, season with additional salt and pepper. Refrigerate for 30 minutes to enable the flavors to mingle and cool before serving.

Substitutes:

• You may use whatever type of pasta you choose, including lentil pasta for a more nutritious and protein-rich option
• You can substitute dairy-free yogurt for the Greek yogurt if you prefer. Alternatively, you may manufacture your own old bay seasoning by combining equal quantities of the following spices: paprika, celery salt, celery seed, dry mustard, black pepper, nutmeg, cinnamon, and cayenne pepper are some of the ingredients.

Storage Instructions: Place leftovers in a jar and keep in the refrigerator for 3-4 days at room temperature. Refrigerate until ready to serve. It is important to note that the nutritional information provided has been obtained using a nutrition facts calculator. It is an approximate estimate that might differ significantly depending on the items utilized. calorie count 343kcal|carbohydrate count 47g|protein count 34g|fat count 3 g|saturated fat 1 g|cholesterol count 168mg|sodium count 400mg|fiber count 1g|sugar count 2g|vitamin A 149IU|vitamin C 22mg|calcium count 185mg|iron count 4mg