Shrimp pasta salad is one of those effortless summer dishes I keep coming back to. It’s quick, chilled, and full of flavour, making it a solid side for your next backyard barbecue—or even just dinner on a hot night when you don’t want to turn on the stove for long. I like to prep this ahead, stash it in the fridge, and let the flavours meld while I finish up other dishes.
It’s one of those recipes that quietly became a staple in our house—something I now make without even glancing at the recipe card.
A Family Classic, With a Little Twist
This dish actually started in my grandmother’s kitchen. I remember her bringing out big bowls of this creamy shrimp pasta salad during summer family gatherings. She always used those tiny salad shrimp and her go-to Miracle Whip. I’ve taken her base and adjusted it a little over the years—swapping in mayo and sour cream, tweaking the seasoning, and adding a splash of vinegar to cut the richness.
It still brings back the same comfort, just with a bit more punch in the flavor department. And if you’re planning to serve this alongside something like pulled BBQ chicken or grilled corn, trust me—it’s the perfect match.
What I Use and Why I Stick With It
Here’s what goes into my version and why I like it this way:
- Elbow macaroni: It’s the classic choice and it holds onto that creamy dressing so well. You could use ditalini or small shells, but I keep it simple with elbows.
- Shrimp: I go for the pre-cooked, frozen salad shrimp—they’re convenient and just the right size. If I only have large shrimp on hand, I quickly cook and chop them up. Just make sure they’re not overcooked—nobody likes rubbery shrimp in a cold salad.
- Veggies: Crunchy celery, diced red bell pepper, and finely chopped onion add freshness and balance. I skip the celery leaves (unlike my grandma), but if you like a bit of that herbiness, go ahead and toss them in.
- Mayo + Sour Cream: I’ve found this combo makes the dressing smoother and less heavy. I’ve even used mayo made with olive oil, and it works well too.
- White vinegar: A splash helps loosen the dressing and brings a touch of tang that cuts through the richness. If you don’t have distilled white, white wine or red wine vinegar will do.
- Sugar: Just a little! It doesn’t make the salad sweet, but it balances out the sharpness of the vinegar and onion.
- Celery seed: This one is non-negotiable for me. It adds that old-school deli salad vibe and really rounds out the flavor. Don’t leave it out.
- Ground mustard, salt, and pepper: These bring the whole thing together with subtle warmth and depth.
Step-by-Step: How I Throw It Together
- Cook the pasta: Just until al dente—no one wants mushy noodles in a cold salad. Rinse them well with cool water to stop the cooking and keep them from sucking up all the dressing later.
- Prep the mix-ins: While the pasta drains, I dice the veggies and get the shrimp ready (if using frozen, I thaw and pat dry first).
- Whisk the dressing: I mix up the mayo, sour cream, vinegar, sugar, celery seed, and seasonings. I usually taste and adjust as I go—but I’ve learned it gets even better after chilling.
- Mix it all up: Toss the pasta, shrimp, and veggies together with the dressing until everything is well coated.
- Chill: Cover the bowl and let it rest in the fridge for at least an hour. This is key—everything needs time to settle in and mingle.
- Stir and serve: Right before serving, I always give it another good stir. Sometimes I even sprinkle a little extra pepper on top just because.
My Tips from the Kitchen
- Use smaller pasta: It makes every bite a balanced one—shrimp, dressing, and crunch in every forkful.
- Cool the pasta fully: Don’t skip this step. If it’s still warm, it’ll soak up too much dressing and leave you with a dry salad later.
- Don’t overdo the salt: The shrimp and mayo already bring a bit of saltiness, so I always taste after mixing before adding more.
- Make it your own: Add chopped dill pickles, a little paprika, or even a dash of hot sauce if you like a kick.
Perfect for Prepping Ahead
This salad actually gets better after it sits in the fridge for a bit. I usually make it in the morning if we’re having a dinner gathering. Just stir it well before serving, as the dressing can settle a bit. If it looks too thick after chilling, a spoonful of mayo or a splash of milk loosens it up nicely.
Ways to Serve It
- With BBQ chicken: The creamy shrimp pasta cools down the heat of smoky meats so well.
- In lettuce cups: A fun, light way to serve it for lunch.
- As a main meal: I’ve definitely had a big bowl of this on its own for dinner—no shame in that!
- At picnics or potlucks: It holds up well, especially if you keep it chilled in a cooler.
How to Store It
- Fridge: Keeps well for 3–4 days in an airtight container. I try to eat it within that time because the shrimp can go soft if it sits too long.
- Don’t freeze: The texture just doesn’t hold up after thawing—especially with mayo-
- based dressing.
Quick FAQ
How long can it sit out?
If you’re at a picnic or BBQ, keep it out for no more than 2 hours—or 1 hour if it’s really hot out. I like to keep it over a bowl of ice if we’re serving outdoors.
Can I make this in advance?
Absolutely! In fact, you should. Give it at least an hour in the fridge, or even overnight for best flavor.
Can I double the recipe?
Yes! This is one of those recipes that doubles really well—just use a bigger bowl and maybe mix the dressing separately and pour it in gradually so everything gets evenly coated.
Let me know if you end up giving this a try—I always love hearing how other folks tweak it or serve it at their gatherings. And if you’ve got a favorite way of serving pasta salad that I haven’t mentioned, I’m all ears.
Shrimp Pasta Salad
This chilled shrimp pasta salad is a summertime staple that’s light, creamy, and packed with flavor. With tender noodles, crisp veggies, and juicy shrimp in every bite, it’s perfect for cookouts, picnics, or even as a fuss-free lunch prep.
Ingredients
- 2 cups cooked small salad shrimp
- 8 oz elbow macaroni
- ¼ small onion, finely diced (about ¾ cup)
- ½ bell pepper (red or green), chopped (about ⅔ cup)
- 4 stalks celery, finely chopped (about 1 cup)
For the creamy dressing:
- 1 cup mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons white vinegar
- 1½ teaspoons granulated sugar
- ¾ teaspoon celery seed
- ¼ teaspoon ground mustard
- ¼ teaspoon black pepper
- ¼ teaspoon salt (plus extra to taste)
Instructions
- Start by cooking the macaroni until just tender, following the instructions on the package. Once cooked, drain it and rinse with cold water to stop the cooking. Give it a second drain to remove any excess moisture, then transfer the pasta to a large mixing bowl.
- Add in the chopped celery, diced bell pepper, onion, and cooked shrimp. Gently toss everything together so the veggies and shrimp are evenly distributed.
- In a separate bowl, whisk together all the dressing ingredients—mayo, sour cream, vinegar, sugar, celery seed, mustard, salt, and pepper. Taste it and adjust the seasoning if needed.
- Pour the dressing over the pasta mixture and stir until everything is well coated. Cover and chill the salad in the fridge for at least an hour (though overnight is even better) to let the flavours meld.
- Give it a good stir before serving.
Notes
- If using frozen cooked shrimp, you can toss them in straight from the freezer—the shrimp will thaw in the fridge while the salad chills.
- This pasta salad is best enjoyed cold and should be kept chilled if serving outdoors.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 337Total Fat 28gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 22gCholesterol 78mgSodium 532mgCarbohydrates 12gFiber 1gSugar 2gProtein 8g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
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