Shrimp Pasta Salad

Shrimp pasta salad is that perfect cross between a satisfying meal and a refreshing side. It’s cool, creamy, and brimming with tender pasta, juicy shrimp, and crisp vegetables.

I started making this during summer cookouts when everyone wanted something cold, light, and protein-packed—but not boring. This version checks all the boxes: it’s quick to make, super versatile, and a hit at both casual lunches and more dressed-up gatherings.

Save for Later!

Whether you’re packing it for a picnic, serving it at a barbecue, or meal-prepping for the week, this shrimp pasta salad delivers bright, savory, and slightly tangy flavors that keep you coming back. It feels indulgent without being heavy and comes together fast with simple ingredients.

Why You Should Try This Recipe

Shrimp pasta salad is a step above the usual mayo-heavy side dish. It’s colorful, refreshing, and has real staying power as a light meal.

• Protein-Packed – Shrimp gives this dish a lean protein boost while keeping it light.
• Easy to Make Ahead – It stores well in the fridge, making it ideal for gatherings and meal prep.
• Fresh and Balanced – The blend of juicy shrimp, tender pasta, crisp veggies, and tangy dressing hits every note.
• Great for Any Occasion – It works equally well for lunch, potlucks, or summer dinners.

Key Ingredients to Build the Flavor

This recipe keeps things simple and fresh. The ingredients below bring texture, taste, and a light balance of richness and acidity.

Save for Later!

• Shrimp – Small to medium peeled and deveined shrimp work best. Cooked and chilled, they’re sweet and tender.
• Short Pasta – Elbow macaroni, rotini, or shells hold the dressing well and provide a good bite.
• Bell Peppers & Celery – Crunchy vegetables that add freshness and contrast to the tender shrimp.
• Red Onion – Thinly sliced for sharpness and color.
• Lemon Juice & Dijon Mustard – Brings brightness and mild tang to the dressing.
• Mayonnaise & Greek Yogurt – A creamy base that’s lightened up while still rich and flavorful.
• Chopped Dill or Parsley – Brings a herby finish and complements the seafood flavor.

How to Make Shrimp Pasta Salad

This salad comes together quickly, especially if you prep the shrimp and pasta ahead of time.

Save for Later!

• Cook the Pasta – Boil your choice of short pasta until just tender. Rinse under cold water to cool.
• Prepare the Shrimp – Boil or sauté the shrimp until pink and opaque. Chill them in ice water to stop the cooking and keep the texture firm.
• Chop the Vegetables – Dice bell peppers, celery, and red onion into small, even pieces.
• Mix the Dressing – In a small bowl, whisk together mayo, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper.
• Combine and Chill – Toss pasta, shrimp, and veggies with the dressing. Chill for at least 30 minutes to let the flavors blend.

This salad tastes best cold and can be made up to a day in advance.

What to Serve with Shrimp Pasta Salad

Shrimp pasta salad pairs well with light, fresh, and grilled dishes. Here are some great serving ideas:

Save for Later!

Side Dish	Why It Works
Grilled Corn on the Cob	Adds smoky sweetness that contrasts with the salad.
Garlic Bread	Perfect for scooping and sopping up extra dressing.
Sliced Avocados	Adds creaminess without overpowering the flavor.
Arugula Salad	A peppery green salad keeps things crisp and light.
Lemon-Herb Chicken	Complements the lemony notes in the salad.
Roasted Asparagus	Simple and savory with a hint of char.

Tips for the Best Shrimp Pasta Salad

Use these easy tricks to make sure your salad comes out perfect every time:

• Don’t overcook the shrimp – They cook quickly and can become rubbery if left too long.
• Let it chill – Giving it at least 30 minutes in the fridge helps the dressing absorb into the pasta and shrimp.
• Cut everything small – Uniform bite-sized pieces ensure a good balance of shrimp, pasta, and veggies in every bite.
• Use a zippy dressing – A touch of lemon juice or vinegar keeps the flavor fresh, especially after chilling.
• Rinse pasta in cold water – It stops the cooking and keeps the texture firm for salad.

How to Store and Prep Ahead

This pasta salad stores very well, making it ideal for picnics, lunches, or dinners ahead of time.

• Storage: Keep it in an airtight container in the fridge for up to 3 days.
• Make-Ahead Tip: Prep everything separately (pasta, shrimp, veggies, dressing) and combine just before serving for the freshest texture.
• Freezing: Not recommended due to the mayo and shrimp—this is a dish best served fresh or chilled.

Frequently Asked Questions

1. Can I use frozen shrimp?

Yes! Just thaw completely, then cook as you would fresh shrimp. Make sure they’re deveined and peeled for convenience.

2. What pasta shape works best?

Short, bite-sized pasta like rotini, shells, or elbow macaroni holds the dressing well and mixes evenly with shrimp and veggies.

3. Can I use a different dressing?

Absolutely. Try a vinaigrette with olive oil and lemon, or even a pesto-based dressing for a twist.

4. How do I make this dairy-free?

Skip the Greek yogurt and use all mayo or a dairy-free yogurt substitute. Make sure your mayo is plant-based.

5. Is this dish good for meal prep?

Yes, it holds up well for 2–3 days and is great for packed lunches or no-heat meals.

This shrimp pasta salad is crisp, creamy, and full of flavor—everything a good pasta salad should be, plus tender shrimp for that extra something special. It’s the kind of recipe you’ll reach for again and again.