Averie Cooks

0 Pasta Salad - Cook pasta to al dente according to package directions. Rinse pasta under cold water when done boiling to stop the cooking process. Drain well. Tip - Add a tablespoon or so of olive oil to the pasta cooking water while it's boiling to help prevent sticking. Move on to the next steps like chopping while the pasta is cooking.
1 To a large mixing bowl (make sure it's pretty big so everything fits), add the shrimp, celery, bell peppers, peas, green onions, dill, and stir to combine. Shrimp Tips - Read the FAQs in the blog post about what shrimp to use in more detail, but I prefer previously cooked and then frozen shrimp that I then just simply thaw and drain. Look for small, bite-sized shrimp. Whatever shrimp you use, make sure they are cooked before adding them here! 
2 When the pasta has been cooked, rinsed, and drained very well, add it to the bowl with the other ingredients; set aside momentarily. 
3 Dressing - To a separate medium bowl, add all ingredients, and whisk well to combine. Tips - If you want this dressing to read lemony, you can replace the 1 tablespoon vinegar with 1 tablespoon lemon juice (for 2 total tablespoons lemon juice). The sugar helps balance the acidity and I recommend adding it. 
4 Pour the dressing over the pasta salad ingredients and stir well to combine. I like to use a rubber spatula to make sure I am really getting everything tossed, coated, and combined. 
5 Taste the pasta salad, and if desired, add more salt or pepper. Flavor Tips - If it tastes at all flat, boring, or dull, it probably could use more salt since you're flavoring about 2 pounds worth of ingredients so don't be afraid to add another teaspoon or so. The same is true for pepper, but more so for salt. Additional dill,  green onions, or a bit of lemon zest will also add more flavor intensity.
6 Cover and refrigerate for at least 2 hours and serve chilled, or as desired. Garnish with additional fresh dill before serving, if desired.