Shrimp Pasta Salad

4.97 from 29 votes

Full of simple and fresh ingredients, Aunt Bee's shrimp pasta salad is the perfect side dish for your next cookout, an easy option for a weeknight dinner, or a refreshing make-ahead lunch.

Course Dinner, Lunch

Cuisine American, Southern

Keyword pasta salad with shrimp, shrimp and pasta, shrimp pasta salad, shrimp salad

Prep Time 20

Chilling Time 30

Total Time 50

Servings servings

Calories 363.2kcal

Author Blair Lonergan

Ingredients

1 lb. small (71-90 count per pound) shrimp, peeled, deveined, and cooked (I buy the frozen, pre-cooked version for quick preparation)
8 ounces uncooked elbow macaroni pasta
¼ cup chopped green onion
1 green bell pepper, diced
2 cups diced celery (about 4 stalks)
1 cup frozen peas, thawed
1 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon white vinegar
1 teaspoon sugar
2 tablespoons fresh minced dill
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

Cook pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain the pasta in a colander and rinse under cold water. Set aside to cool to room temperature. In a large bowl, combine cooked shrimp, pasta, green onion, bell pepper, celery, and peas. In a small bowl, whisk together mayonnaise, lemon juice, vinegar, sugar, dill, salt, and pepper.
Pour dressing over pasta mixture and gently toss until completely coated.
Cover and refrigerate for at least 30 minutes before serving.

Video

Notes

Make Ahead: For convenience, you can make this shrimp pasta salad the night before you plan to enjoy it. I recommend chilling the pasta salad for at least 30 minutes before serving to give the flavors a chance to "come together," but overnight is fine as well. You might need to add a little bit more mayonnaise to the salad the next day if you find that the pasta has absorbed too much of the dressing.

Store the pasta salad in an airtight container in the fridge for up to 2 days.

Nutrition