This Shrimp Pasta Salad is a refreshing blend of tender shrimp, al dente pasta, and crisp veggies, all tossed in a zesty dressing. With just 10 minutes of prep and 8 minutes of cooking, it’s a quick yet impressive dish perfect for busy days or gatherings. The creamy dressing coats every bite, while the shrimp adds a delicate sweetness that pairs beautifully with the crunch of fresh vegetables. Let it chill for an hour to let the flavors meld into a harmonious, satisfying meal.
Packed with 10g of protein and vibrant flavors, this salad is as nourishing as it is delicious. The combination of textures—from the juicy shrimp to the firm pasta—creates a delightful experience in every forkful. Whether served as a light lunch or a side dish, it’s a crowd-pleaser that’s both easy to make and irresistibly tasty. Perfect for warm days or whenever you need a burst of freshness on your plate!
Ingredients for Shrimp Pasta Salad
- 8 oz elbow macaroni noodles
- 4 stalks celery (110 g), chopped small (about 1 cup)
- ½ red or green bell pepper (85 g), diced, seeds removed (approximately ⅔ cup)
- ¼ small onion (105 g), diced (approximately ¾ cup)
- 2 cups (260 g) small salad shrimp, cooked
- For Dressing:
- 1 cup (230 g) mayonnaise
- 2 Tablespoons sour cream
- 2 teaspoons distilled white vinegar
- 1 ½ teaspoons granulated sugar
- ¾ teaspoon celery seed
- ¼ teaspoon ground mustard
- ¼ teaspoon salt (plus more to taste)
- ¼ teaspoon ground black pepper
Step-by-Step Instructions
- Cook the macaroni noodles: Boil the elbow macaroni noodles according to package instructions until al-dente. Drain, rinse under cool water, drain again, and transfer to a large bowl.
- Add vegetables and shrimp: To the bowl with the noodles, add the chopped celery, diced bell pepper, diced onion, and cooked shrimp. Stir to combine.
- Prepare the dressing: In a separate bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, celery seed, ground mustard, salt, and black pepper. Taste and adjust seasoning with more salt or pepper if needed.
- Combine and coat: Pour the dressing over the macaroni mixture and stir well until all ingredients are evenly coated.
- Chill: Cover the shrimp pasta salad and refrigerate for at least 1 hour (preferably overnight) to allow the flavors to develop. Stir before serving.
Perfect Pairings: Serving Suggestions
This Shrimp Pasta Salad is a versatile dish that shines as a side or main course. Serve it alongside grilled chicken or fish for a light summer meal, or pair it with crusty bread and a fresh green salad for a satisfying lunch. It’s also a great addition to potlucks or picnics—just pack it in a cooler to keep it chilled!
Make It Your Own: Recipe Variations
Customize this salad to suit your taste! Swap the shrimp for cooked crab or diced chicken, or add extra veggies like diced cucumber or cherry tomatoes. For a tangier twist, try using Greek yogurt instead of sour cream in the dressing. If you’re feeling adventurous, a dash of hot sauce or a sprinkle of fresh dill can add a flavorful kick.
Keep It Fresh: Storage Tips
Store your Shrimp Pasta Salad in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving to redistribute the dressing. For best results, avoid freezing, as the mayonnaise-based dressing may separate and the shrimp could become rubbery.
Quick Tips for Busy Cooks
Save time by using pre-cooked shrimp and pre-chopped veggies from the store. You can also cook the macaroni noodles a day ahead and store them in the fridge until you’re ready to assemble the salad. If you’re short on chilling time, pop the salad in the freezer for 15-20 minutes to speed up the process.
Shrimp Pasta Salad
Ingredients
- 8 oz elbow macaroni noodles
- 4 stalks celery chopped small (about 1 cup chopped celery)
- ½ red or green bell pepper diced, seeds removed (approximately ⅔ cup)
- ¼ small onion diced (approximately ¾ cup)
- 2 cups small salad shrimp cooked
For Dressing
- 1 cup mayonnaise
- 2 Tablespoons sour cream
- 2 teaspoons distilled white vinegar
- 1 ½ teaspoons granulated sugar
- ¾ teaspoon celery seed
- ¼ teaspoon ground mustard
- ¼ teaspoon salt plus more to taste (I typically need a heaping ¼ teaspoon)
- ¼ teaspoon ground black pepper
Instructions
- Cook macaroni noodles al-dente according to package instructions. Drain and rinse under cool water, drain again and transfer to a large bowl.
- Add celery, pepper, onion, and shrimp and stir to combine.
- In a separate bowl, whisk together dressing ingredients (mayonnaise, sour cream, vinegar, sugar, celery seed, ground mustard, salt, and black pepper). Taste test and add more salt or pepper as needed.
- Pour dressing over macaroni mixture and stir well until all ingredients are coated with dressing. Cover shrimp macaroni salad and refrigerate at least one hour (preferably overnight) for the flavor to fully develop before serving. Always stir before serving.