A delicious and creamy Shrimp Pasta Salad recipe with peas, celery, bell pepper, red onion, and fresh dill in a creamy mayonnaise dressing with a touch of honey, garlic, and mustard. This delicious side dish is ideal for a spring or summer lunch or light dinner. It also makes for a great potluck, family reunion, neighborhood social, or pool party dish. Make a big batch for your next cookout and enjoy all the compliments.
How to make Shrimp Pasta Salad
Start by mixing the mayo, sour cream, garlic, honey, Dijon mustard, lemon juice, apple cider vinegar, and Worcestershire Sauce together in a small bowl. Season with salt and pepper to taste. Meanwhile, bring a large pot of water to boil. Cook the pasta al dente according to the package directions.
Then drain the pasta in a colander and rinse with a little cold water to stop the cooking process. Drain again, shaking to remove the excess water. Combine the pasta and the frozen peas in a large bowl stirring to combine. Add the cooked shrimp, celery, bell pepper, red onion, dill, and dressing. Stir gently to combine and refrigerate until ready to serve.
Recipe notes and helpful tips
- You can mix the dressing up to 24 hours in advance.
- Take the peas out of the freezer when you start the recipe, and let them thaw for a bit on the counter.
- Any short pasta shape will work with this recipe, including rotini, elbow macaroni, farfalle, penne, and cellentani pasta. Rinse the hot pasta with cool water to stop the cooking process. Then toss the peas with the pasta. The residual heat from the pasta will finish thawing the peas.
- Salad shrimp are in the frozen seafood section of your local grocery store. Rinse with cold water to thaw. You can use larger cooked shrimp but dice them into bite-sized pieces first.
- For optimum flavor, use fresh dill or other fresh herbs like thyme, rosemary, or chives.
- Do you like everything kicked up a couple of notches? Add a little bit of Old Bay Seasoning or cayenne pepper.
- Besides dill, you can garnish with sliced green onions, lemon zest, fresh parsley, or a light sprinkle of paprika.
- Store leftovers in an airtight container in the fridge for up to 3 days
More pasta salad recipes to try!
Shrimp Pasta Salad
Ingredients
Dressing
- ¾ cup mayonnaise
- ¼ cup sour cream
- 3 cloves garlic pressed
- 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 fresh ground black pepper to taste
- Shrimp Pasta Salad
- 1 lb. medium shell pasta
- 1 cup frozen peas
- 12 ounces frozen cooked salad shrimp thawed
- 2 ribs celery chopped
- 1 orange or red bell pepper finely diced
- ¼ cup chopped red onion
- 2 tablespoons finely chopped fresh dill
Instructions
- Mix the mayo, sour cream, garlic, honey, Dijon mustard, lemon juice, apple cider vinegar, and Worcestershire Sauce together in a small bowl. Season with salt and pepper to taste.
- Meanwhile, bring a large pot of salted water to boil. Cook the pasta al dente according to package instructions.
- Drain the pasta in a colander and rinse with a little cold water to stop the cooking process. Drain again, shaking the colander to remove any excess water.
- Combine the pasta and the frozen peas in a large bowl stirring to combine. Let it sit for a few minutes to finish thawing the peas. Add the cooked shrimp, celery, bell pepper, red onion, dill, and dressing. Stir gently to combine and refrigerate until ready to serve.
Notes
- You can mix the dressing up to 24 hours in advance.
- Take the peas out of the freezer when you start the recipe, and let them thaw for a bit on the counter.
- Any short pasta will work with this recipe, including rotini, elbow, farfalle, penne, and cellentani pasta. Rinse the hot pasta with cool water to stop the cooking process. Then toss the peas with the pasta. The residual heat from the pasta will finish thawing the peas.
- Salad shrimp are in the frozen section of your local grocery store. Rinse with cold water to thaw. You can use larger cooked shrimp but dice them first.
- For best results, use fresh dill or other fresh herbs like thyme, rosemary, or chives.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Hilda Estrada
I NEED TO GET THE MESURMENT TO MAKE THE DRESSING. PLEASE
Beth Pierce
Full measurements are down at the bottom of the post in the recipe card or use the “jump to recipe” buttom at the top.