Servings: 6 to 8
This easy-to-make pasta salad is a lovely shade of pale green. From the first bite, you’ll taste how the trio of parsley, chives, and tarragon is more than the sum of its parts. I find that good-quality frozen cooked shrimp, when properly thawed, are reliably tender and have a nice balance of fresh flavor and sea saltiness. They work well in this kind of salad not only for their flavor, but also because they save the time of cleaning, cooking, and cooling the shrimp.
If the shrimp tail shells are still intact, gently wiggle them off and discard.
Bring a large pot of well-salted water to a boil, and cook the pasta according to package directions. Drain in a colander, and rinse with cold running water for 15 seconds. Leave the pasta in the colander, shaking occasionally, while you make the dressing.
In a blender, combine the parsley leaves and stems, chives, tarragon, mayonnaise, sour cream, vinegar, 1 tsp. salt, and 1/2 tsp. pepper, and purée, scraping down the blender jar once or twice until smooth.
Transfer the pasta to a large bowl. Add the shrimp and enough dressing to coat, and stir to combine. Season to taste with more salt and pepper. Transfer to a serving bowl, garnish with the reserved herbs (if using), and serve.
The salad can be made ahead, covered, and refrigerated for up to 4 hours before serving.
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