Shrimp Pasta Salad
Light, elegant, and packed with flavor, this shrimp pasta salad is what you make when you want something that feels a little special without a lot of effort. Tender Old Bay-seasoned shrimp are tossed with rotini pasta, crisp celery, red bell pepper, and red onion in a creamy, tangy dressing made with mayonnaise, lemon juice, and Dijon mustard. It comes together in just 27 minutes and tastes even better after a short chill in the fridge, making it the perfect make-ahead dish for cookouts, potlucks, or a simple weeknight dinner.
Equipment
- Large pot For boiling pasta
- Colander For draining and rinsing pasta
- Large mixing bowl For assembling the salad
- Medium bowl For mixing the dressing
- Skillet or saute pan Nonstick preferred, for cooking shrimp
- Cutting board
- Sharp knife For dicing vegetables
- Whisk For combining the dressing
- Measuring cups and spoons
- Spatula or large spoon For tossing the salad
- Salad spinner (optional) For drying fresh dill before garnishing
Ingredients
For the Salad
- 12 oz rotini or bow tie pasta 340g; farfalle, shells, or penne also work well
- 1 lb medium shrimp 450g; peeled and deveined, fresh or thawed from frozen
- 1/2 cup celery about 2 stalks, diced small
- 1/2 cup red bell pepper about 1/2 a large pepper, diced small
- 1/4 cup red onion diced small; soak in cold water for 10 minutes to mellow the sharpness if preferred
For the Dressing
- 3/4 cup mayonnaise full-fat recommended; Greek yogurt can replace half for a lighter version
- 2 tablespoons lemon juice freshly squeezed preferred; about 1 large lemon
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning used for seasoning the shrimp before cooking
- salt to taste; plus extra for pasta water
- black pepper freshly ground, to taste
For Garnish
- fresh dill to taste; add just before serving so it stays fresh
Instructions
- Bring a large pot of generously salted water to a rolling boil, add the rotini or bow tie pasta, and cook according to package directions until al dente. Drain, rinse under cold running water for 30 to 60 seconds, shake off excess water, and transfer to a large mixing bowl to cool.
- Pat the shrimp dry with paper towels, then season all over with the Old Bay seasoning, salt, and pepper. Cook in a single layer in a skillet over medium-high heat for 1 to 2 minutes per side until pink and just cooked through, then remove from heat and let cool to room temperature before adding to the salad.
- Dice the celery, red bell pepper, and red onion into small, uniform 1/4-inch pieces and set aside. If using red onion raw, soak the diced pieces in cold water for 10 minutes, then drain and pat dry to reduce sharpness.
- In a medium bowl, whisk together the mayonnaise, lemon juice, and Dijon mustard until smooth and combined. Season with salt and black pepper to taste, and adjust the lemon juice or mayonnaise to your preference.
- Add the cooled shrimp, diced celery, red bell pepper, and red onion to the bowl with the pasta, then pour the dressing over the top. Gently toss everything together until evenly coated.
- Taste and adjust seasoning as needed, then cover and refrigerate for at least 30 minutes before serving. Garnish with fresh dill just before serving and give the salad a good stir.
Notes
- Do not overcook the shrimp — they only need 1 to 2 minutes per side. Overcooked shrimp turns rubbery and will drag down the texture of the whole salad.
- Always salt your pasta water generously. Unseasoned pasta tastes bland even after tossing with the dressing.
- Rinsing the pasta with cold water after draining is essential for a cold pasta salad — it stops the cooking and prevents clumping.
- The salad tastes best after resting in the fridge for at least 30 minutes, as the pasta absorbs the dressing and the flavors meld together.
- If the salad seems dry the next day, stir in an extra spoonful of mayonnaise and a squeeze of fresh lemon juice to refresh it.
- For a lighter dressing, replace half the mayonnaise with plain Greek yogurt — the texture stays creamy but the calorie count drops.
- Frozen shrimp work perfectly here. Thaw overnight in the fridge or under cold running water for 5 to 10 minutes, then pat dry before seasoning.
- Make this salad up to 24 hours in advance, but hold the fresh dill garnish until just before serving so it stays bright and fresh.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze — the mayonnaise dressing and pasta will both change texture when thawed.
- To mellow the sharpness of raw red onion, soak the diced pieces in cold water for 10 minutes, then drain and pat dry before adding to the salad.
Nutrition
Serving: 1ServingCalories: 420kcalCarbohydrates: 42gProtein: 22gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gCholesterol: 145mgSodium: 610mgPotassium: 310mgFiber: 2gSugar: 3gVitamin A: 18IUVitamin C: 45mgCalcium: 6mgIron: 12mg
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