Creamy, bright, and full of fresh textures, this Shrimp Pasta Salad is the ultimate dish for spring and summer gatherings. It’s packed with tender pasta shells, sweet shrimp, crisp veggies, and tossed in a creamy, zesty homemade dressing that hits all the right notes. Whether you’re bringing it to a picnic, barbecue, or serving it as a light lunch, this chilled pasta salad is sure to be a crowd-pleaser.
The combination of Dijon mustard, garlic, honey, and lemon juice in the dressing brings tangy richness, while dill adds a fresh herbaceous touch. It’s the kind of dish that gets better as it sits—meaning you can make it ahead and simply grab it from the fridge when it’s time to serve.
Why You’ll Love This Recipe:
• Creamy and Flavorful: The dressing is a perfect balance of tangy, garlicky, and slightly sweet.
• Quick to Prepare: With pre-cooked shrimp and simple ingredients, it comes together fast.
• Perfect for Gatherings: Makes a large batch and holds up well when chilled.
• Colorful and Crunchy: Bell pepper, celery, peas, and red onion bring texture and color.
• Great Make-Ahead Option: Tastes even better after a few hours in the fridge.
Ingredients:
For the Dressing:
• ¾ cup mayonnaise
• ¼ cup sour cream
• 3 cloves garlic, pressed or finely minced
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar (or white vinegar)
• 1 teaspoon Worcestershire sauce
• Kosher salt and freshly ground black pepper, to taste
For the Shrimp Pasta Salad:
• 1 lb medium shell pasta
• 1 cup frozen peas
• 12 oz frozen cooked salad shrimp, thawed and drained
• 2 ribs celery, chopped
• 1 orange or red bell pepper, finely diced
• ¼ cup chopped red onion
• 2 tablespoons finely chopped fresh dill
Instructions:
Step 1: Make the Dressing
In a small mixing bowl, whisk together the mayonnaise, sour cream, garlic, honey, Dijon mustard, lemon juice, vinegar, and Worcestershire sauce. Season with salt and black pepper to taste. Set aside.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the shell pasta until al dente according to the package directions. Drain the pasta in a colander, then rinse briefly with cold water to stop the cooking. Shake the colander well to remove any excess water.
Step 3: Thaw the Peas and Combine with Pasta
Transfer the drained pasta to a large mixing bowl. Add the frozen peas and toss gently to combine. Let the peas sit for a few minutes—they will thaw quickly in the warm pasta.
Step 4: Add the Remaining Ingredients
Add the thawed shrimp, chopped celery, diced bell pepper, red onion, and fresh dill to the bowl with the pasta and peas.
Step 5: Add the Dressing and Chill
Pour the dressing over the salad ingredients and stir gently until everything is evenly coated. Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
Tips:
• Use Small Shrimp: Salad shrimp are ideal for even distribution in pasta salad. If using larger shrimp, chop them into bite-sized pieces.
• Customize It: Add chopped cucumber, grape tomatoes, or even a sprinkle of crumbled feta.
• Brighten It Up: Add extra lemon juice or zest for more zing.
• Dill Alternatives: No dill? Try fresh parsley or chives instead.
• Make It Ahead: This salad tastes even better after a few hours in the fridge—ideal for prepping in advance.
Storage and Reheating:
Refrigerator:
Store the salad in an airtight container for up to 3 days. Stir before serving, and add a small splash of lemon juice or a dollop of mayo if it needs freshening up.
Freezer:
Not recommended. The texture of the pasta, shrimp, and dressing won’t hold up well once thawed.
Shrimp Pasta Salad is the perfect balance of creamy, crisp, and cool—ideal for warm days, gatherings, or meal prep. It’s simple to throw together and brings bold flavor with every bite. A must-try for any seafood salad lover!
