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-size 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!
Dill Pickle Pasta Salad- Chicken Caesar Pasta Salad
- Caprese Pasta Salad
- Orzo Pasta Salad
- Tuna Pasta Salad
- Italian Tortellini Pasta Salad
Shrimp Pasta Salad
A quick and easy cold Shrimp Pasta salad with crisp veggies in a lightly sweetened garlic mustard mayonnaise-based dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 10 servings
- Category: pasta salad
- Method: stovetop
- Cuisine: American
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.
Keywords: how to make shrimp pasta salad, pasta salad with shrimp, dressing for pasta salad with shrimp
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Sandra
I’m amazed how this salad turned out! It was so good and flavorful!
★★★★★
Beth Pierce
Thanks Sandra!
Catalina
What a great idea for the pasta salad. Must make it next time!
★★★★★
Krystle
This is my new favorite pasta salad. It got rave reviews!
★★★★★
Toni
Thanks so much for this recipe!! It is so quick and really easy to make!
★★★★★
Gina Abernathy
A delicious and easy pasta salad! My go to dish for the summer! The dressing is fabulous and is perfect for the pasta.
★★★★★
Beth Pierce
Thanks Gina! So glad that you like it!
Dannii
This was really delicious. Filling, but also nice and light too. Perfect for summer.
★★★★★
Beth Pierce
Thanks Dannii! So glad that you liked it!
Tayler
I love a good pasta salad, and this shrimp pasta salad was delicious. Thanks for sharing the recipe.
★★★★★
Carrie Robinson
This would be the perfect make-ahead lunch! Can’t wait to try this recipe soon. 🙂
★★★★★
Erin
I just love this! Always a hit on our table!
Juliane
Totally in love with your salad recipe!
★★★★★
Beth Pierce
Thanks Juliane! So glad that you like it!
Erik
Such a classic flavor. Great to know it can be made in advance, too!
★★★★★