Shrimp Pasta salad is a personal favorite of mine. This version of the recipe features a nice cool creamy cucumber ranch dressing.
Shrimp Pasta Salad
I like to flavor up my dishes by finding ingredients that will compliment my primary ingredients, not overpower them. Over the hot summer months, I often like to turn to seafood such as shrimp for meals. While I do spice shrimp up on occasion, more often, I want it’s delicate sweet flavor to still shine through. I recently found a wonderful compliment to the wild shrimp I love.
Hidden Valley® Cucumber Ranch is one of a new collection of dressings from Hidden Valley®. It has less tang, than most dressings, and just seemed absolutely perfect to me, for use with chilled shrimp, or in a pasta salad.
After trying it, I decided to make a simple shrimp pasta salad for dinner that night, with just a few herbs and the dressing.
I really saw no reason to add anything else, the refreshing flavor of the Hidden Valley® Cucumber Ranch was just right for the dish.
While this was a perfect pairing, I also love bolder flavors as well. I look forward to also trying the other new flavors from Hidden Valley® very soon:
- Avocado Ranch
- Cucumber Ranch Light
- Sweet Chili Ranch
- Roasted Garlic Ranch
I’m thinking those last two could really zing up chicken or twice baked potatoes, and all would make great flavor additions to burgers & sandwiches.
- 1/2 lb dry pasta
- 1/2 lb cooked medium cocktail shrimp
- 1/4 cup thinly sliced scallions
- 1 tbs finely chopped fresh dill
- 1/2 cup Hidden Valley Ranch Cucumber Ranch Dressing
Cook the dry pasta al dente. While the pasta is cooking, remove tails from shrimp and ensure they are well de-veined.
Drain pasta, and rinse quickly with cold water. Make sure the pasta is very well drained, then pour into large mixing bowl.
Add remaining ingredients and mix will.
While chilling at least 1/2 hour is ideal, the dish can be served immediately.
How would you experiment with these new Hidden Valley® flavors?
This is a sponsored conversation written by me on behalf of Hidden Valley. The opinions and text are all mine.