Shrimp Salad with Pasta

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Shrimp salad with pasta is packed with whole pink shrimp, your favorite cut of pasta, crisp veggies, and a creamy Old Bay dressing. We go heavy on the shrimp and light on the pasta, making it a delicious side for cookouts, picnics, and easy dinners.

What Makes This Salad Special

This salad makes a wonderful side or main course. Unlike most shrimp pasta salads, this one is truly shrimp salad with pasta, not the other way around. It's loaded with big shrimp!

We're using extra-large wild-caught pink shrimp from Key West. They are sweet, snappy, and have a fresh, clean flavor.

You can also use small, medium, or salad shrimp. Just make sure they are peeled, deveined, and cooked until opaque.

Whether you're serving it at a party, packing it for the boat, or keeping it chilled in the fridge, it's perfect for lunch, dinner, or even a quick snack.

If you enjoy this recipe, try my Classic Shrimp Salad next. It's a low-carb recipe made with wild-caught shrimp, fresh vegetables, and a creamy Old Bay dressing.

For The Pasta

I used farfalle, also called bow ties, for this salad. They hold the creamy dressing well and look nice. You can also use medium-sized shells, elbow macaroni, twisty elbows, or penne.

The best pasta to buy is bronze-cut from Italy, made with 100% durum wheat semolina. It has a rough surface that grips the dressing and holds onto the shrimp and veggies better than smooth pasta. It also stays firm after cooking, making it perfect for cold salads.

Ingredients

Makes 2 lunch or dinner main course servings or 4 appetizer or side salads.

Pasta (farfalle, small shells, elbows, rotini, etc.)
Shrimp, peeled and deveined
Celery (about 2 stalks)
Red bell pepper (about half a pepper)
Red onion
Parsley
Dill

For The Dressing

Mayonnaise
Dijon mustard or yellow mustard
Old Bay seasoning
Celery salt (use salt if you don't have any)
Sugar
Lemon
Salt and black pepper

How To Make Shrimp Pasta Salad

Boil the pasta in salted water until al dente or according to package directions. Drain and rinse with cold water to stop the cooking process. Toss with a little olive oil so it doesn't stick.

chilling shrimp after boiling in a bowl of ice water

Bring another pot of salted water to a rolling boil. Add a few pieces of your red onion, parsley, lemon, and herbs to flavor the water. Add the shrimp and boil for 1 to 3 minutes, depending on size, until opaque. Transfer to a bowl of ice water to cool, then pat dry with paper towels.

Prep your ingredients before assembling the salad.

In a large bowl, whisk the mayonnaise, Dijon mustard, Old Bay, lemon juice, and celery salt.

whisking shrimp pasta salad dressing with noodles

Add the cooked pasta, celery, red bell pepper, red onion, parsley, and dill. Mix until combined.

Gently fold in the shrimp. Season with salt and pepper to taste.

Chill until ready to serve. Garnish with a sprinkle of parsley, dill, and a few lemon wedges.

Variations

If you have a steamed lobster (we live in the Keys and it's common), dice up one or two tails and mix them with half a pound of shrimp.

Other add-ins are fresh corn, frozen peas, hard-boiled eggs, pickle relish, halved cherry tomatoes, basil leaves, or extra dill for more flavor.

Instead of mayonnaise, try sour cream or plain Greek yogurt.

For a gluten-free pasta, use Jovial farfalle, shells, or elbows. It's made with rice flour and water and tastes great.

Serving Suggestions

Chill overnight and add extra mayo if needed before serving.
Serve cold.
Set the bowl over ice when entertaining to keep it fresh for outdoor parties.

Visit Deli-Style Salad Recipes for more creamy salads.

Here are a few of our favorite main dishes to serve with this salad:

Storage

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving. Do not freeze.

Takeaway

Shrimp Salad with Pasta is full of fresh ingredients. It has large pink shrimp, pasta, crunchy vegetables, and a creamy Old Bay dressing.

It's more shrimp than pasta, so every bite has a plump shrimp coated in savory Old Bay dressing.

Use good-quality pasta, like bronze-cut from Italy, so the dressing sticks and the salad stays firm. If you prefer a gluten-free pasta that tastes great, try Jovial.

Serve the salad cold for backyard get-togethers, picnics, potlucks, or quick weeknight dinners. It also makes a great side for grilled chicken, steak, or fish.

While this salad makes two dinner servings or four sides, it can easily be doubled or tripled for parties or larger gatherings.

Shrimp pasta salad is simple, cool, and easy to make. Enjoy!

FAQ

What goes with shrimp pasta salad?

This salad pairs well with grilled chicken, steak, or any kind of fish. It's also great with corn on the cob or fresh fruit on the side.

What can I use instead of mayo?

You can replace the mayonnaise with Greek yogurt, sour cream, or a combination of both. For a lighter dressing, use half mayonnaise and half plain Greek yogurt.

What goes in a shrimp pasta salad?

Shrimp pasta salad usually includes cooked shrimp, small pasta, crunchy vegetables like celery, onion, and bell pepper, and a creamy dressing with lemon and herbs.

Do boiled eggs go in shrimp salad?

Yes, you can add chopped hard-boiled eggs for extra protein and a classic deli flavor. Slice the cooled eggs, roughly chop them, and fold them into the salad.