This shrimp pasta salad tosses tender macaroni with sweet cooked shrimp, crunchy celery, and red bell pepper in a creamy dill dressing. A splash of apple cider vinegar keeps it bright, and thawed frozen shrimp make it fast.
It is a cool, filling dish for summer lunches and weeknight dinners. Everything chills together in the refrigerator, so the flavors are even better after an hour or two.
Table of Contents
Why This Shrimp Pasta Salad Recipe Works
Frozen cooked shrimp only need to be thawed, which saves time and avoids overcooking. They add protein and a sweet, briny flavor.
The dressing is simple: mayonnaise, vinegar, dill, and a little sugar. The vinegar cuts richness while the sugar rounds out the tang.
Celery, bell pepper, and green onion bring crunch and color so the salad is never heavy or flat.
Ingredients for Shrimp Pasta Salad
- 1 pound dry elbow macaroni
- 1 cup diced celery
- 1 red bell pepper, diced
- 2 green onions, sliced
- 1 pound medium cooked shrimp, thawed and tails removed
- 2/3 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons minced fresh dill
- 1 teaspoon granulated sugar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Elbow macaroni. Its small tubes hold dressing and bite sized pieces of shrimp. Cook it until just tender.
Cooked shrimp. Thaw in the refrigerator and pat dry so the dressing does not thin out.
Celery and bell pepper. Dice them small for crunch and color in every forkful.
Mayonnaise and vinegar. Together they make a creamy dressing with a clean tang.
Fresh dill. The herb pairs naturally with shrimp and lifts the whole bowl.
How to Make Shrimp Pasta Salad
1. Cook the macaroni Boil the noodles in salted water following the package directions. Drain, then rinse under cold water until fully cool.
2. Make the dressing In a small bowl, whisk the mayonnaise, vinegar, dill, sugar, salt, and pepper until smooth.
3. Assemble Toss the noodles, celery, bell pepper, green onions, and shrimp together in a large bowl.
4. Dress and chill Pour in the dressing, toss until coated, and refrigerate for at least 1 hour.
5. Garnish Top with extra dill and green onions before serving.
How to Serve Shrimp Pasta Salad
Serve this salad cold as a main for lunch or alongside grilled foods. Pair it with Greek lemon orzo salad and creamy Asian cucumber salad for a cool spread, add air fryer asparagus for something warm, and finish with a berry kefir smoothie.
How to Store and Reheat Shrimp Pasta Salad
Refrigerate in an airtight container for up to 3 days and stir before serving. Because it contains shrimp and mayonnaise, do not leave it out for more than 2 hours. Do not freeze it. Before serving leftovers, add a spoonful of mayonnaise or a squeeze of lemon to loosen the dressing, since the noodles absorb moisture as the salad rests. Fresh dill and a few sliced green onions on top bring back the color and the flavor. Taste the salad again before serving and add a little black pepper if it needs more bite. Keep the bowl on ice when serving outdoors.
Tips and Variations for Shrimp Pasta Salad
Thaw safely. Thaw frozen shrimp overnight in the refrigerator or under cold running water.
Pat the shrimp dry. Excess water thins the dressing.
Cool the noodles. Warm pasta can melt the mayonnaise and turn the dressing oily.
Season gently. Shrimp and mayonnaise carry plenty of salt, so taste before adding more.
Add heat. A pinch of cayenne or a squeeze of lemon adds a lively kick.
Switch the pasta. Small shells or rotini work in place of macaroni.
Chill for flavor. An hour in the refrigerator lets the dill and vinegar blend.
Serve it cold. Keep the salad on ice at outdoor gatherings, and read this FDA safe food handling guidance for general guidance on safe handling.
Frequently Asked Questions About Shrimp Pasta Salad
Can I make shrimp pasta salad ahead of time?
Yes. Make it up to a day ahead and keep it refrigerated. Add fresh dill just before serving.
Can I use raw shrimp in shrimp pasta salad?
Yes. Poach or steam raw shrimp until pink and opaque, then chill them completely before mixing.
How do I keep shrimp pasta salad from tasting bland?
Salt the pasta water well, use fresh dill, and add the vinegar for tang.
How long can the salad sit out?
No more than 2 hours at room temperature. Keep it chilled at gatherings.
Can I use Greek yogurt in the dressing?
Yes. Replace half of the mayonnaise with plain Greek yogurt.
Shrimp Pasta Salad with Dill and Celery
Equipment
- Large pot
- Colander
- Large mixing bowl
- Small mixing bowl
- Whisk
Ingredients
Main Ingredients
- 1 lb dry elbow macaroni
- 1 cup diced celery
- 1 red bell pepper diced
- 2 green onions sliced, plus more for topping
- 1 lb medium cooked shrimp frozen, thawed, tails removed
- ⅔ cup mayonnaise
- 2 tbsp apple cider vinegar
- 2 tbsp minced fresh dill plus more for topping
- 1 tsp granulated sugar
- ¼ tsp kosher salt
- ½ tsp ground black pepper
Instructions
Cooking
- Cook the noodles. Boil the macaroni in salted water according to the package directions, then drain and rinse under cold water until cool.
- Whisk the dressing. Stir the mayonnaise, vinegar, dill, sugar, salt, and pepper in a small bowl until smooth.
- Combine the salad. In a large bowl, toss the noodles with the celery, bell pepper, green onions, and shrimp.
- Dress and chill. Pour the dressing over the salad, toss well, and refrigerate for at least 1 hour.
- Finish. Top with extra green onions and dill before serving.
