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Pasta and Shrimp Salad

Total Time

Prep: 20 min. + chilling


6-8 servings

Updated: Oct. 15, 2022
Pineapple is one of our state's best-known products. It's delicious paired with shrimp and pasta in this crowd-pleasing salad, which is great for luncheons.


  • 1 can (20 ounces) pineapple chunks
  • 2 teaspoons cornstarch
  • 1/2 to 1 teaspoon curry powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 pound cooked medium shrimp, peeled and deveined
  • 2 cups cooked medium pasta shells
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/4 cup chopped sweet red pepper


  1. Drain pineapple, reserving 3/4 cup juice; set pineapple aside. In a small saucepan, combine the cornstarch, curry powder, salt, pepper and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. Stir in mayonnaise and sour cream.
  2. In a large bowl, combine the shrimp, pasta, water chestnuts, red pepper and reserved pineapple. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts

1 cup: 248 calories, 10g fat (2g saturated fat), 96mg cholesterol, 179mg sodium, 25g carbohydrate (10g sugars, 2g fiber), 14g protein.

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