Creamy Shrimp Pasta Salad

Here is my favorite shrimp pasta salad recipe, with tender shrimp, perfectly cooked macaroni, crisp veggies, and a creamy dressing with fresh dill, lemon juice, and Old Bay seasoning.

This pasta salad is perfect for summer potlucks and family gatherings. I love making it the night before so all the flavors can blend together in the fridge. It’s always the first dish to disappear at our cookouts!

What Kind of Shrimp Should I Use?

For this pasta salad, you’ll want to grab small shrimp in the 71-90 count per pound range, which are the perfect bite-sized pieces that mix well with the pasta. You can use either fresh or frozen shrimp, and honestly, frozen is often your best bet since it’s flash-frozen right after being caught, locking in that fresh flavor. If you’re buying raw shrimp, just boil them for 2-3 minutes until they turn pink, then let them cool completely before adding to your salad. Already cooked shrimp from the seafood counter works great too and saves you a step – just make sure they smell fresh and ocean-like, not fishy.

Options for Substitutions

This pasta salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Shrimp: You can use larger shrimp if that’s what you have – just chop them into bite-sized pieces. Cooked chicken, crab meat, or even canned tuna work well too if you want to skip the shrimp.
• Elbow macaroni: Any small pasta shape works here – try shells, rotini, or bow ties. Just cook according to package directions and you’re good to go.
• Green bell pepper: Red, yellow, or orange bell peppers are all fair game. You can also use a mix of colors to make it more colorful.
• Fresh dill: If you don’t have fresh dill, use 2 teaspoons of dried dill instead. Fresh parsley or basil also work nicely for a different flavor profile.
• Mayonnaise: You can use Greek yogurt or sour cream for half the mayo to lighten it up, or go full Greek yogurt if you prefer. Just know it’ll taste tangier and less creamy.
• White vinegar: Apple cider vinegar or rice vinegar work just as well for that tangy kick.

Watch Out for These Mistakes While Cooking

The biggest mistake with pasta salad is not rinsing your cooked pasta with cold water, which stops the cooking process and prevents the noodles from turning mushy and clumping together.

Overdressing the salad right away can lead to a soggy mess, so add about three-quarters of the dressing first, then add more if needed after it chills – pasta absorbs dressing as it sits in the fridge.

When it comes to the shrimp, make sure they’re completely cooled before mixing them in, otherwise the heat can wilt your vegetables and make the mayonnaise separate.

For the best flavor, let the salad chill for at least an hour instead of just 30 minutes, and give it a good stir before serving since the dressing tends to settle at the bottom.

What to Serve With Shrimp Pasta Salad?

Shrimp pasta salad is perfect for summer gatherings and pairs really well with other picnic-style dishes. I love serving it alongside grilled chicken skewers or barbecue ribs for a complete backyard meal. Since the salad is already pretty filling with the pasta and shrimp, lighter sides work best – think sliced watermelon, corn on the cob, or a simple cucumber and tomato salad. For a casual lunch, you can also serve it with some buttery croissants or garlic breadsticks on the side for anyone who wants a little extra carbs with their meal.

Storage Instructions

Store: Keep your shrimp pasta salad in an airtight container in the fridge for up to 3 days. Since it has seafood in it, you’ll want to eat it within that timeframe for the best quality and safety. It actually tastes even better the next day once all the flavors have had time to mingle together!

Make Ahead: This is a great make-ahead dish for parties or meal prep. You can prepare everything up to a day in advance and keep it chilled until you’re ready to serve. If you notice it looks a bit dry after sitting, just stir in a tablespoon or two of mayo to freshen it up.

Serve: This pasta salad is meant to be served cold, straight from the fridge. Give it a good stir before serving since the dressing can settle at the bottom. I wouldn’t recommend freezing this one since the mayo and veggies don’t hold up well to freezing and thawing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 65-75 g
• Fat: 90-105 g
• Carbohydrates: 160-175 g

Ingredients

For the salad:

• 1 lb shrimp (cooked, tail-off)
• 8 oz macaroni (cooked al dente)
• 1/3 cup green onion, sliced
• 1 bell pepper, diced 1/4 inch
• 1 1/2 cups celery, diced
• 1 cup peas

For the dressing:

• 1 cup mayonnaise
• 1 1/2 tbsp lemon juice, freshly squeezed
• 1 tbsp white wine vinegar
• 1 tsp sugar
• 1/2 tsp dijon mustard
• 2 tbsp fresh dill, chopped
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp Old Bay seasoning

Step 1: Prepare the Dressing Base

• 1 cup mayonnaise
• 1 1/2 tbsp lemon juice, freshly squeezed
• 1 tbsp white wine vinegar
• 1 tsp sugar
• 1/2 tsp dijon mustard
• 2 tbsp fresh dill, chopped
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp Old Bay seasoning

In a medium bowl, whisk together the mayonnaise, freshly squeezed lemon juice, white wine vinegar, sugar, Dijon mustard, fresh dill, salt, black pepper, and Old Bay seasoning until smooth and well combined.

This dressing should taste balanced—slightly tangy from the vinegar and lemon, with subtle seafood notes from the Old Bay.

Set aside while you prepare the other components.

I like to taste the dressing at this point and adjust the seasoning; it should be a bit more flavorful than you want the final salad to be, since it will be diluted by the pasta and vegetables.

Step 2: Prepare All Vegetables and Proteins

• 8 oz macaroni
• 1/3 cup green onion, sliced
• 1 bell pepper, diced 1/4 inch
• 1 1/2 cups celery, diced
• 1 cup peas
• 1 lb shrimp

If the pasta isn’t already cooked and cooled, boil 8 oz macaroni according to package directions until al dente, then drain and rinse thoroughly with cold water until completely cooled—this stops the cooking and prevents mushiness.

While the pasta cools, prepare your vegetables: slice the green onion into thin rings, dice the bell pepper into 1/4-inch pieces, cut the celery into small 1/4-inch dice, and measure out the peas (thawed if frozen).

Ensure the shrimp are cooked, tail-off, and at room temperature or chilled.

Having everything prepped and ready makes assembly quick and prevents the vegetables from oxidizing.

Step 3: Combine and Dress the Salad

• cooked macaroni from Step 2
• shrimp from Step 2
• vegetables from Step 2
• dressing from Step 1

In a large bowl, combine the cooled cooked macaroni, shrimp, green onion, bell pepper, celery, and peas.

Pour the dressing from Step 1 over the mixture and toss gently but thoroughly, making sure every piece of pasta and vegetable is coated.

Be careful not to break apart the shrimp while tossing.

I find it helpful to use two forks or salad servers to toss gently rather than stirring, which keeps everything intact.

Step 4: Chill and Serve

Transfer the dressed salad to a serving bowl or individual bowls and refrigerate for at least 30 minutes before serving.

This chilling time allows the flavors to meld and makes the salad more refreshing.

If making ahead, store covered in the refrigerator for up to 2 days, though it’s best served within 24 hours for optimal texture.