Shrimp Pasta Salad
This shrimp pasta salad is cool, creamy, and packed with juicy shrimp, crisp vegetables, and a zesty dressing. Perfect for summer meals, potlucks, or quick make-ahead lunches that stay fresh and flavorful for days.
Equipment
- Large pot For cooking pasta
- Mixing bowl For combining all ingredients
- Strainer For draining pasta and shrimp
Ingredients
- 8 ounces rotini pasta or similar short pasta, cooked and cooled
- 12 ounces shrimp small, peeled, deveined, and cooked
- ½ cup red bell pepper diced
- ½ cup celery diced
- ¼ cup red onion finely chopped
- ⅓ cup mayonnaise for creamy base
- ¼ cup Greek yogurt plain, unsweetened
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon Dijon mustard adds tang
- 1 tablespoon chopped dill or parsley
Instructions
- Cook pasta according to package instructions. Drain, rinse under cold water, and set aside.
- Cook shrimp until pink and opaque. Drain and chill in an ice bath to stop cooking.
- In a large bowl, combine cooked pasta, shrimp, bell pepper, celery, and red onion.
- In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper.
- Pour dressing over salad ingredients. Toss gently until everything is evenly coated.
- Refrigerate for 30 minutes before serving. Garnish with chopped dill or parsley.
Notes
- For extra flavor, add a dash of hot sauce or Old Bay seasoning to the dressing.
- This salad is best served cold. Store leftovers in the fridge and eat within 3 days.
- Use pre-cooked shrimp to save time during prep.
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