This Shrimp Pasta Salad recipe is quick, easy, and perfect for summer lunches or a potluck side dish. This cold pasta salad with shrimp, celery, and bell peppers is coated in a creamy mayo dressing with a hint of fresh dill. If you love seafood, you’re going to love this dish!
What’s in this Shrimp Pasta Salad Recipe?
Simple ingredients like pasta, veggies, cooked shrimp, and a delectable homemade dressing make this salad a hit at every cookout.
- Pasta: I like to use macaroni noodles, but any short pasta shape will work.
- Veggies: Celery, bell peppers, and green onions give this pasta salad crunch!
- Shrimp: Use frozen precooked shrimp to save time!
- Dressing: A combination of creamy mayonnaise, tangy apple cider vinegar, fresh dill, and sugar for a touch of sweetness creates the perfect balanced dressing for this salad. Season with salt and pepper to taste.
Pro Tip: Add a big pinch of salt to your pasta water to give the noodles more flavor!
Variations on Pasta Salad with Shrimp
You can use different shapes of pasta, like fusilli, bowties, orecchiette, or shells to make this shrimp pasta salad your own. Try switching up the veggies for tomatoes, carrots, cucumbers, sweet corn, peas, or red onion to change up the flavor of the salad.
If you want to make a lighter version, use plain Greek yogurt instead of mayo–it’ll give you a tangy and creamy result!
You sure can! Simply cook the shrimp to 120°F internally using whatever method you prefer. I recommend letting them cool before adding them to the pasta salad.
You can swap out the mayonnaise for Greek yogurt or sour cream for a different flavor.
Yes! In fact, I highly recommend letting the flavors meld for at least a few hours or up to overnight for the best flavor.
How to Store
Store leftover shrimp pasta salad in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing this dish because the pasta will become mushy once thawed, and the dressing may separate.
Serve it alongside your favorite summertime dishes, like grilled flank steak, bruschetta chicken, or avocado salmon. As a main, serve it simply with a green goddess salad or grilled peach salad. I also love it with shrimp summer rolls!