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cold shrimp pasta salad in a bowl and wood salad tongs.
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5 from 2 votes

Creamy Shrimp Pasta Salad with Pickapeppa Sauce

A creamy make-ahead pasta salad with sweet bay shrimp, hard-boiled eggs, and tangy Pickapeppa sauce. Chill for 24 hours for the best flavor.
Course Salad
Cuisine American
Keyword Creamy, light, make-ahead, Pasta Recipes, Pasta Salad, Shrimp Pasta Salad, Shrimp Recipes, summer gatherings
Prep Time 10 minutes
Cook Time 10 minutes
Chilling 1 day
Total Time 1 day 20 minutes
Servings 8
Calories 232kcal
Author Stephanie Manley

Ingredients

  • 6 ounces vermicelli pasta
  • 1/2 cup chopped green onions
  • 4 teaspoons Pickapeppa Sauce
  • 1 pound cooked bay shrimp
  • 3 hard-cooked eggs chopped
  • 1 cup light mayonnaise
  • salt to taste
  • pepper to taste

Instructions

  • Cook the vermicelli according to the package directions.
  • Drain the pasta in a colander and rinse under cold water until cool.
  • Transfer the cooled pasta to a large bowl and toss with the green onions.
  • Add the Pickapeppa sauce, bay shrimp, chopped hard-boiled eggs, light mayonnaise, salt, and pepper.
  • Lightly toss to combine, being careful not to break up the shrimp or eggs.
  • Cover with plastic wrap and refrigerate for 24 hours before serving to let the flavors meld.

Video

Recipe Tips

The full 24-hour chill gives the pasta time to fully absorb the dressing and lets the tropical flavor of the Pickapeppa sauce round out. In a pinch, 4 hours will work, but the flavor won't be as developed. Toss gently once the shrimp and eggs go in so they stay in nice bite-sized pieces instead of breaking down into the dressing.

Nutrition

Calories: 232kcal | Carbohydrates: 20g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 217mg | Sodium: 764mg | Potassium: 101mg | Fiber: 0g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 5mg | Calcium: 102mg | Iron: 1.7mg
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