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This shrimp pasta salad combines tender pasta, juicy shrimp, crisp veggies, and a creamy dressing for a bright, satisfying dish that’s quick to prepare.
Holly’s Recipe Highlights
- Flavor: It’s cool, refreshing, and loaded with satisfying texture and flavor in every bite.
- Skill Level: This recipe is so easy to prepare, especially when using precooked shrimp!
- Budget Tip: Keep it affordable and use frozen peeled and deveined shrimp or canned shrimp.
- Serving Suggestions: Serve chilled; great for lunches, BBQs, or a light dinner.
Ingredient Tips for Shrimp Pasta Salad
- Macaroni: Any small to medium-sized pasta will work well in this recipe. Cook them al dente (firm), as they’ll absorb some of the dressing.
- Cooked Shrimp: Small, pre-cooked shrimp make this easy. You can use canned shrimp or frozen shrimp. If using larger shrimp, roughly chop them into bite-sized pieces.
- Onion: Use finely diced red onion or sweet white onion. You can also add green onions to this recipe.
- Dressing: The creamy dressing has a base of mayonnaise. Fresh lemon juice, sweet relish, and dill add fresh flavor.
- Add-Ins: Chopped celery and red pepper add a bit of crunch and freshness.
Serving & Storing
- This dish is perfect as a side or a light one-dish meal for hot summer lunches—no oven needed!
- It can be made up to 24 hours in advance, but it’s best to add the shrimp just before serving.
- If bringing it to a potluck, keep it chilled—shrimp and mayo don’t mix well with the sun.
- Set the salad bowl in a larger bowl filled with ice to keep it safely cool and fresh.
More Pasta Salads Perfect for Summer
Did you make this Shrimp Pasta Salad? Be sure to leave a rating and comment below!
Shrimp Pasta Salad
Shrimp pasta salad is the perfect dish for a potluck or party. It comes together within minutes and it’s incredibly delicious!
Ingredients
- 8 ounces elbow macaroni
- 1 ⅓ cups small cooked shrimp
- ⅔ cup diced celery
- ½ cup diced red bell pepper
- 1 tablespoon finely diced white onion
Dressing
- 1 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 tablespoons sweet relish
- 3 tablespoons chopped fresh dill
- 1 teaspoon granulated sugar
- ¼ teaspoon salt or to taste
Instructions
- In a large pot of salted water, cook macaroni noodles al dente according to package directions. Rinse under cold water and drain well.
- In a large bowl, combine mayonnaise, lemon juice, relish, dill, sugar, and salt. Stir well.
- Add the cooled pasta, shrimp, celery, bell pepper, and onion. Gently toss to combine.
- Refrigerate for at least 30 minutes before serving to allow flavors to blend.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Stir before serving.
Nutrition Information
Serving: 0.5cup | Calories: 307 | Carbohydrates: 24g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 290mg | Potassium: 118mg | Fiber: 1g | Sugar: 3g | Vitamin A: 405IU | Vitamin C: 14mg | Calcium: 13mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Party Food, Pasta, Salad, Seafood
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I have printing so many of your recipes and they are all wonderful that I have tried.
The Shrimp Pasta Salad was excellent and have shared it with my two sisters. My husband loved it.
Thank you Holly!!!
You’re welcome Glenda, so happy to hear that!
Love your recipes, easy to follow and make. ALL good!!!
What a winner for today’s lunch for my elderly parents. Simple and delicious. I had all the ingredients on hand already and added a touch of fresh basil from the garden on top. I always check your website for a recipe first. I haven’t been disappointed yet ! Thank You!
Love the addition of fresh garden basil Angela, that would be delicious.
I love this recipe and have been making it for years. It also works well with chopped cooked chicken for those with allergies or who don’t eat seafood. I often make both.
This was my first attempt at making shrimp pasta salad and I am glad I chose this recipe. It was amazing! Thanks
Awesome and easy recipes!
Making this today! However, I don’t have lemon juice. Does lime juice work the same or would it alter the taste too much?
Hi Teccara, it will alter the taste but I think it will be delicious still with lime juice! Let us know what you think. You can always start with less and alter the amount to taste as well!
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 8.
The recipe card says serves 8? Just wondering which is accurate. Thank you Holly! LOVE your recipes!!!
I’m so happy you’ve loved the recipes! The servings are correct. For pasta salad, the serving size is about ½ cup. This recipe makes about 4 cups.
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!