by HollyShrimp Pasta Salad is the perfect dish to take to a potluck or party! It comes together within just minutes and it’s incredibly delicious! The fresh lemon juice adds a little zip to the dressing while the dill adds summery freshness complementing the small cooked shrimp perfectly! 
Shrimp Pasta Salad is one of those recipes that tastes amazing yet it is so easy to prepare, your guests literally won’t be able to resist this recipe! Pasta salad makes a great side or even a main dish, regardless of the recipe, but this recipe takes pasta salad to a whole new level of yum!
If you’re serving this meal at a potluck you’ll want to be sure it stays chilled… mayonnaise and shrimp sitting on the table in the hot sun isn’t a good idea! I always take a larger bowl and put some ice in it. I then set my bowl of pasta salad on the bowl of ice which keeps everything chilled to the right temperature.
This recipe uses small shrimp (I prefer to buy pre-cooked frozen shrimp) but you can use canned shrimp or even chop some larger shrimp if it happens to be what you have on hand. I use a small pasta for this recipe (such as macaroni or shells) but really any kind of pasta will work, just use what you have!
While this dish makes a great side, it’s also a great one dish meal for on a hot summer lunch when you don’t feel like turning on the oven and heating up your kitchen! This can be made up to 24 hours ahead of time (although I usually add the shrimp just before serving).
Items You Will Need For This Recipe
Elbow Macaroni
* Mayonnaise
* Minced Onions
SHRIMP PASTA SALAD
Ingredients
- 1/2 lb macaroni noodles uncooked
- 1 tablespoon minced onion
- 2/3 cup chopped celery
- 1/2 cup diced red pepper
- 1 1/3 cup small cooked shrimp
DRESSING
- 1 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 tablespoons sweet relish
- 3 tablespoons fresh dill
- 1 teaspoon sugar
- 1/4 teaspoon salt or to taste
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Instructions
- Cook macaroni noodles al dente according to package directions. Rinse under cold water and drain.
- Combine all dressing ingredients in a small bowl.
- Place all ingredients in a large bowl and toss with dressing. Refrigerate at least 30 minutes before serving to allow flavors to blend
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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My Grandma used to make this. I added 1 ingredient that now makes this recipe a 5 star…. crushed pineapple!
Ooh… crushed pineapple. Hope, that is a delicious idea that I have to try!
I made this today to bring to a birthday party. It turned out great. I only wish I had saved some for myself to have later. I will definitely make this again. Quick & easy.
So glad you enjoyed it Melanie!
If no fresh dill what can be used in place of? Also, cooking the shrimp with seasoning wouldn’t overdo this recipe right?
You can use dried dill (I would suggest about 2 teaspoons).
This is by far the best tasting shrimp pasta salad I’ve ever tried. One word of caution, make sure your pasta product is well drained. Last time I made this I was in a hurry my pasta was too wet and made the dressing runny, not good! A learning experience for a for sure. Love the recipe as written but will try with additional veggies next time. YUM for both of us!
Great advice Susan! I’m so glad you loved the pasta salad!
I use two cans of medium shrimp, a can of Fancy Crab meat, and add fresh peas. Love shrimp salad!
That sounds delicious Paul! Thanks for sharing.
this was delicious — lots of chopping, but worth every minute of it.
Glad you loved it!
I love this recipe….one of my favourites!!
Yay! Thank you Jane!
Made this today for my husband’s work cook out .it tastes fabulous if they don’t love it there crazy …
PS : I double the recipe it was awesome thank you..
Enjoy Rhonda!
How many servings does this recipe make?
This recipe serves 4.
I made this recipe for an all ladies church program and it was delicious! Everyone loved it. Thank you!
I’m so glad they loved it LaTanya!
Yummy!!
What sweet relish should I use? For shrimp pasta salad
Any brand of relish would work just fine.
I don’t care for sweet relish. Can you suggest an alternate?
Perhaps an alternative could be a dill relish or just simply chopped dill pickles? Let me know if you try this and how you like it.
Holly I used sweet pickle relish and it was very good…also used lemon juice in bottle, but only 1 Tbsp. and 1Tbsp. dill as I did not have fresh…turned out really good…family enjoyed the salad P.S. Used the frozen shrimp and cooked a few minutes and cut into 2-3 pieces !!!
Great additions, I am so glad you guys loved it Christina!
Hi, how many does this serve if I’m making it as an appetizer?
This is a lovely change over putting in canned tuna. We add defrosted petite green peas to most of out pasta salads which the adults love. Just discovered your site recently and enjoy it. hanks for sharing your recipe ideas. CC in N.Y.
So glad you found my site!!
I love the addition of green peas, thank you for sharing!