Al dente tiny pasta tossed with generous amounts of cooked shrimp, crunchy fresh vegetables, and a citrus-spiked creamy dressing all combine to make this shrimp pasta salad irresistible. It’s poised to become your new summer favorite!
Shrimp Pasta Salad
Shrimp and pasta go together like peas and carrots. They’re made for each other!
And this shrimp and pasta salad is a perfect example of that harmony. The creamy mayonnaise-based dressing has a pop of fresh lemon juice to complement the shrimp’s natural sweetness. The bell pepper, celery, and onion provide the textural variety and crunch every good pasta salad needs.
While we’re talking about the shrimp, this salad can use almost any variety and size of fully cooked shrimp. Because you’re chopping it into bite-sized pieces, it doesn’t matter whether you start with small, medium, or jumbo shrimp just so long as it’s cooked and chilled.
While you technically could use extra small or salad shrimp as well, I prefer not to. The texture and taste of the larger shrimp in this salad are much nicer. Extra small and salad shrimp tend to blend in, can sometimes be a bit tough, and often lack some of the flavor of the bigger sizes.
We do a lot of shrimp meals in our family. They’re quick cooking, convenient to keep on hand in the freezer, and fairly budget friendly!
Shrimp Quesadillas are a busy weeknight go-to because they come together so very quickly. Bacon Wrapped Shrimp Kabobs are another excellent summer meal option.
And shrimp doesn’t just have to be a dish at the party, it can be the party itself! Especially if we’re talking about a dish as special as Shrimp Boil!
Pasta Salad with Shrimp
To make shrimp pasta salad, you’ll need the following ingredients:
- mayonnaise
- lemons
- sugar
- granulated garlic or garlic powder
- kosher salt
- black pepper
- small pasta
- cooked shrimp
- bell pepper
- celery
- red onion
- parsley
I used “spaghetti macaroni” for this recipe. These are tiny little elbow macaroni noodles the width of spaghetti noodles. (Full disclosure, I loved the tiny noodles and my sweet husband wasn’t a fan.)
I enjoy trying new pasta shapes and the spaghetti macaroni was a win with most of the family. You could also use ditalini, small elbows, or small shells for a slightly larger pasta bite that will still be delicious.
Shrimp Pasta Salad Recipe
Cook the pasta according to the directions on the package, until al dente. Drain and rinse with cold water until the pasta is cool.
Combine the mayonnaise, lemon juice, sugar, garlic, salt, and pepper in a large mixing bowl. Add the pasta, shrimp, celery, bell pepper, onion, and parsley to the bowl with the dressing.
Toss to coat well. Taste the salad and adjust the seasonings, as desired. Refrigerate until ready to serve.
Servings: 6 servings
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Cook the pasta according to the directions on the package, until al dente. Drain and rinse with cold water until the pasta is cool.
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Combine the mayonnaise, lemon juice, sugar, garlic, salt, and pepper in a large mixing bowl. Add the pasta, shrimp, celery, bell pepper, onion, and parsley to the bowl with the dressing.
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Toss to coat well. Taste the salad and adjust the seasonings, as desired. Refrigerate until ready to serve.
I used “spaghetti macaroni” for this recipe. Tiny little elbow macaroni noodles the width of spaghetti noodles. I loved trying new pasta shapes and this one was a win.
Calories: 462kcal · Carbohydrates: 33g · Protein: 16g · Fat: 29g · Saturated Fat: 5g · Polyunsaturated Fat: 17g · Monounsaturated Fat: 6g · Trans Fat: 0.1g · Cholesterol: 111mg · Sodium: 780mg · Potassium: 285mg · Fiber: 2g · Sugar: 3g · Vitamin A: 970IU · Vitamin C: 29mg · Calcium: 64mg · Iron: 1mg
