Shrimp Pasta Salad is the perfect side dish for summer cookouts and picnics. Tender pasta shells, shrimp, tomatoes and green onions are covered in a creamy dill dressing to make a satisfying side.
For your next cookout, make sure this creamy shrimp pasta salad is on the menu. It’s a great side for all your summer staples including steak and burgers. It may soon become a family favorite!
Each bite is packed full of savory flavor. You have the creamy dressing followed by the crunch of the veggies and the tender shrimp and pasta. It’s hearty enough to eat as a main dish if you like.
It only takes about 20 minutes to prepare and then you chill in the fridge for about an hour for the flavors to really mingle and amplify.
Why You’ll Love this Shrimp Pasta Salad
- Fresh delicious ingredients with homemade salad dressing
- Perfect for cookouts, parties and BBQs
- Easy to make with minimal prep
- Can be made in advance and stored in the fridge
- Crowd-pleasing favorite side dish
Shrimp Pasta Salad Ingredients
- Pasta shells – You can use mini or regular shell pasta. Cook them in advance according to package directions until al dente. Make sure they are cooled before you use them in the salad.
- Medium shrimp – I used two 6oz cans. Drain the cans of liquid before you use them.
- Green onions
- Salt and pepper
- Whipping cream
- Fresh dill
- Lemon juice – I prefer fresh lemon juice, if available.
How to Make Easy Shrimp Pasta Salad
- Step One: Add cooked pasta, shrimp, green onions, and tomatoes to a large bowl. Season with salt and pepper. Mix together.
- Step Two: For the dressing, pour the whipping cream into mayonnaise and whip until smooth. Stir in dill and lemon juice.
- Step Three: Pour dressing over the pasta mixture and mix until well combined.
- Step Four: Cover and refrigerate for at least 1 hour.
- Step Five: Serve garnished with additional fresh dill, if desired.
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What to Serve with Cold Shrimp Pasta Salad Recipe
Substitutions and Variations
- Cook your own shrimp if you prefer instead of using canned shrimp. Make sure to peel and devein the shrimp. Smaller sized shrimp tend to work best for this recipe.
- Choose another type of pasta to use. Small pasta is best like elbow macaroni, rotini or farfalle.
- Use halved cherry tomatoes instead of chopped tomatoes.
- Add in more fresh veggies. Broccoli, red bell peppers, green peppers would add a nice pop of color and crunch.
- Substitute diced red onion for the green onions.
- Try sour cream or Greek yogurt instead of mayonnaise in the dressing.
- Use 1 teaspoon of dried dill if you don’t have any fresh dill.
- Include fresh basil along with or in place of the fresh dill.
Store any leftover creamy pasta salad in the fridge in an airtight container for up to 3 to 4 days.
Can I Freeze?
I don’t recommend freezing this salad. The texture won’t be the same and it will be mushy. For best results, make it fresh and enjoy.
Can I Make Ahead?
Yes, you can make this recipe up to one day ahead of time. Store it, covered, in the fridge to keep it chilled until ready to eat the next day.
Should I Eat This Pasta Salad Cold?
Yes, this pasta salad is best when served chilled. You may tempted to eat it right after you prepare it, but it will taste so much better if you let it chill in the fridge for at least one hour.
Pasta Salad Recipes
- Chicken Caesar Pasta Salad
- Macaroni Dill Salad
- Pesto Chicken Pasta Salad
- Italian Pasta Salad
- Bacon Pea Pasta Salad
- Chili Pasta Salad
- Taco Pasta Salad
- Creamy Curried Chicken Pasta Salad
- Macaroni Salad
- Hawaiian Macaroni Salad
You’ll also like this Shrimp Salad.
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Shrimp Pasta Salad
- 1 16oz box pasta shells (mini or regular) cooked and cooled
- 2 6oz cans medium shrimp drained
- ⅓ cup green onions sliced
- 2 medium tomatoes diced
- salt and pepper to taste
- ½ cup whipping cream
- 1 cup mayonnaise
- 2 tbsp fresh dill chopped
- Juice of ½ lemon
- Add cooked pasta, shrimp, green onions, and tomatoes to a large bowl. Season with salt and pepper. Mix together.
- For the dressing, pour the whipping cream into mayonnaise and whip until smooth. Stir in dill and lemon juice.
- Pour dressing over other ingredients and mix until well combined.
- Cover and refrigerate for at least 1 hour.
- Serve garnished with additional fresh dill, if desired.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.