Sweet Pickle & Shrimp Pasta Salad

5 from 1 vote

Prep Time15 mins

Cook Time20 mins

Refrigeration Time1 hr

Servings:

Calories: 342kcal

16 ounces (450 g) gluten-free medium shell noodles
1 pound (450 g) shrimp, cooked
2 ribs celery , chopped
8-10 sweet pickles , chopped (plus 6-8 tablespoons reserved pickle juice from jar)
¾ cup (175 g) mayonnaise
1 teaspoon (6 g) kosher or fine sea salt
½ teaspoon (1.2 g) freshly ground black pepper

Bring a pot of water to a boil. Add a generous pinch of salt to the boiling water. Add pasta and cook according to package directions until al dente, then drain water and place the pasta in a large mixing bowl. Add the shrimp, celery, and pickles to the pasta.
Mix the mayonnaise in a small bowl with the pickle juice and season with salt and pepper. Add more pickle juice, if desired.
Pour the dressing over the pasta mixture and toss lightly to coat. Season with more salt and pepper, if desired. Refrigerate for at least 1 hour or up to 1 day before serving.

Note: If you don’t mind adding a sixth ingredient, I recommend adding in 3 green onions (chopped) to the pasta salad.