There’s just something nostalgic about a cold pasta salad at a summer cookout, and this Shrimp Pasta Salad checks all the boxes—cool, creamy, crunchy, and tossed with tender baby shrimp. It’s one of those simple recipes that disappears fast, whether you’re serving it with barbecue or eating it straight out of the bowl for lunch.
Why You’ll Love This Shrimp Pasta Salad
- Quick to make: Done in under 30 minutes with easy prep.
- Great for gatherings: Ideal for cookouts, potlucks, or make-ahead weekday lunches.
- Make it your own: Add more veggies, swap out the pasta shape, or even use larger shrimp if that’s what you’ve got.
Ingredients You’ll Need
- Elbow macaroni: Classic and holds the dressing well. Feel free to sub with small shells or ditalini.
- Cooked shrimp: Tiny salad shrimp work best, but if you’re using large shrimp, just chop them into bite-sized pieces.
- Veggies: Crisp celery, diced red bell pepper, and a bit of onion bring crunch and brightness.
- Mayonnaise: The creamy base of our dressing — choose a mayo you like the taste of!
- Sour cream: Just a couple of tablespoons adds extra creaminess and tang.
- Distilled white vinegar: Balances the richness with acidity.
- Granulated sugar: Don’t worry, it won’t make it sweet. It just balances the flavors.
- Celery seed & dry mustard: These little spices do big things here — don’t skip the celery seed.
- Salt & pepper: Season to taste, always.
Tip: Rinse the cooked pasta under cold water. It stops the cooking and keeps the pasta from soaking up too much of the dressing.
How to Make Shrimp Pasta Salad
Cook the Pasta:
Boil your macaroni until al dente. Drain and rinse under cool water to chill it and prevent overcooking.
Prep the Veggies & Shrimp:
While the pasta cools, chop the celery, onion, and bell pepper. If your shrimp is frozen, defrost it under cool water and pat it dry.
Whisk the Dressing:
In a separate bowl, mix together mayo, sour cream, vinegar, sugar, celery seed, ground mustard, salt, and pepper.
Mix It All Together:
In a large bowl, combine the pasta, shrimp, and veggies. Pour the dressing over the top and toss until well coated.
Chill Before Serving:
Cover and refrigerate for at least an hour to let the flavors come together. Give it a good stir before serving!
FAQs About Shrimp Pasta Salad
How long does it last in the fridge?
This salad will keep well in an airtight container in the refrigerator for up to 3 days. Just stir it before serving.
Can I make it ahead of time?
Absolutely! It actually tastes better once it’s had time to chill. Make it the day before for the best flavor.
How long can it sit out?
Since it’s mayo-based, don’t let it sit out longer than 30–45 minutes, especially on warm days. Keep it in a cooler or over ice if serving outdoors.
Can I double it?
Yes! This recipe easily doubles. Just grab your biggest mixing bowl and go for it.
Serving Ideas
- Pair with grilled burgers, BBQ chicken, or pulled pork sandwiches.
- Add it to a picnic spread with fresh fruit and lemonade.
- Or enjoy it solo as a quick chilled lunch on a hot day.
Shrimp Pasta Salad
There’s just something nostalgic about a cold pasta salad at a summer cookout, and this Shrimp Pasta Salad checks all the boxes—cool, creamy, crunchy, and tossed with tender baby shrimp.
Ingredients
- 8 oz elbow macaroni noodles
- 4 stalks celery, chopped small (about 1 cup)
- ½ red or green bell pepper, diced, seeds removed (approximately ⅔ cup)
- ¼ small onion, diced (approximately ¾ cup)
- 2 cups small salad shrimp, cooked
- 1 cup mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons distilled white vinegar
- 1½ teaspoons granulated sugar
- ¾ teaspoon celery seed
- ¼ teaspoon ground mustard
- ¼ teaspoon salt, plus more to taste
- ¼ teaspoon ground black pepper
Instructions
- Cook macaroni noodles al dente according to package instructions. Drain and rinse under cool water, drain again, and transfer to a large bowl.
- Add chopped celery, bell pepper, onion, and cooked shrimp to the pasta and stir to combine.
- In a separate bowl, whisk together all the dressing ingredients: mayonnaise, sour cream, vinegar, sugar, celery seed, ground mustard, salt, and black pepper. Taste and adjust the salt and pepper as needed.
- Pour the dressing over the macaroni mixture and stir until everything is evenly coated. Cover and refrigerate for at least one hour, preferably overnight, to allow the flavors to develop. Stir again before serving.
Notes
- Shrimp: You can usually find small cooked “salad” shrimp in the frozen section. They can be added to the salad while still frozen if you’re chilling the salad overnight. Alternatively, thaw them beforehand but don’t drain. You can also use larger shrimp, just chop them into small pieces. Some people prefer using a can of tiny shrimp without draining.
- Storing: Store shrimp pasta salad in an airtight container in the refrigerator for up to 3 days. This dish doesn’t hold up well in heat, so be sure to keep it chilled or serve it over ice if you're bringing it to a cookout.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 337Total Fat 28gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 22gCholesterol 78mgSodium 533mgCarbohydrates 13gFiber 1gSugar 2gProtein 8g
Easy Shrimp Recipes.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 allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
