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Shrimp Pasta Salad

4.88 from 8 votes
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posted: 04/18/24

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This post may contain affiliate links. Please read my disclosure policy

This Shrimp Pasta Salad is the perfect dish to pass at potlucks and barbecues. Or use it as a fast weeknight dinner in the summer! It comes together with easy to find ingredients and the most delicious sauce.

Shrimp Pasta Salad

I really can’t get enough of easy pasta salad recipes. They come together so fast, there are a million great different ways that you can make them, and they are always a hit with parties and crowds.

This shrimp pasta salad recipe is no exception. It is a riff on my mom’s amazing Crab Pasta Salad with two simple tweaks that address common questions I get about that recipe. It is made with shrimp instead of imitation crab for those who are imitation crab averse. Second, it uses Old Bay Seasoning instead of Spike. While I love Spike, Old Bay Seasoning is also delicious and tends to be easier to find. And when you can’t find it, I have a great homemade recipe for it.

All of this brings you a cold shrimp pasta salad that is easy to make with easy-to-find ingredients. The ingredients come together perfectly to make an irresistible pasta salad.

Reader Review

I just love it, is fresh simple and delicious, thank you! Love the way you explain everything so well in each recipe.

How to Make Cold Shrimp Pasta Salad

Here is a brief overview of how this pasta salad comes together. Be sure to scroll to the bottom of the post for the full recipe including all ingredients and measurements.

  1. Cook the pasta. See below for all my tips and tricks on cooking pasta.
  2. Prepare the vegetables. Read below for all the reasons I picked what I did for this recipe.
  3. Mix together the dressing. Whisk together the ingredients for the dressing. Below you can read everything about what makes this dressing special.
  4. Finally, mix everything together. Mix the cooked pasta, shrimp, peas, red peppers, green onions, and celery. Pour the dressing overtop and stir to combine. Serve immediately, cold. Or let it sit in the refrigerator for up to 48 hours before serving.
Overhead view of a bowl of ingredients for Shrimp Pasta Salad recipe

Shrimp Pasta Salad Ingredients

Salad Ingredients

  • Salad Shrimp: These are also sometimes labeled “baby shrimp.” They are small, sold in the frozen seafood section, and generally speaking just need to be thawed and not cooked before use as they come pre-cooked.
  • Cooked Pasta: You can really use any type of pasta that you like. I used elbow macaroni, but any small pasta would be perfect here.
  • Frozen Peas: When I was tweaking my crab pasta salad to make this, I replaced the olives with frozen peas for everyone who doesn’t like olives. You could swap them back, but I love the texture of the peas in this salad. Add them right to the salad while they are frozen, don’t cook or thaw them. They will thaw perfectly in the salad.
  • Red Bell Peppers: These fresh peppers are in the salad raw and add color and taste.
  • Celery: I love the crunch and flavor that celery adds to this recipe.
  • Green Onions: These add a zip to this recipe that can’t be beat. You will want to use all of the white and about an inch into the green.

Dressing Ingredients

  • Plain Yogurt: This is the foundation of the dressing. I use nonfat to cut out some calories and it works great. I do not recommend replacing it with Greek yogurt, it will result in an unenjoyable texture.
  • Mayonnaise: I used fat-free mayo for this as well. If you don’t like mayonnaise, I would still suggest using it. It adds a great layer of flavor without an overwhelming taste of mayo.
  • Old Bay Seasoning: This is a seasoning mix sold in the United States that is often used with seafood. I have a homemade Old Bay Seasoning if you live overseas or if you need to tweak the recipe to accommodate for allergies.
  • Yellow Mustard: This is another ingredient that I recommend you use even if you loathe mustard. It brings in more zip and you really can’t taste a mustard flavor in the final recipe.
  • Soy Sauce: I truly love using soy sauce as a way to bring in salt to a recipe because it adds such great other flavor, too.
  • Italian Salad Dressing: As mentioned, this recipe is based on my mom’s crab pasta salad, and it was her work of genius to add salad dressing. It’s amazing. You can buy Italian salad dressing or make it from scratch using my Recipe for Italian Dressing.
Overhead view of a bowl of ingredients for Shrimp Pasta Salad dressing recipe

Homemade Old Bay Seasoning Recipe

This Homemade Old Bay Seasoning is easy to throw together! We have so many great recipes that uses this delicious seasoning mix.
homemade old bay seasoning in a small jar

How to Make Pasta for Pasta Salad

There are a few things to keep in mind when cooking pasta in general, and especially for pasta salad. Good pasta is the backbone of a good pasta salad.

  • Use enough water. We are using a full pound of pasta for this recipe, so you want to be sure to use four to six quarts of water.
  • Bring the water to a full boil. For the pasta to cook properly, you need the water at a full boil – I mean big giant bubbles – when you add in the dry pasta.
  • Salt the water. You will get the most flavor out of your pasta if you add one to two teaspoons of kosher salt to the pasta water before you add in the dry pasta.
  • Cook the pasta for the correct amount of time. Look at the time on the box and set a timer as soon as you add the dry pasta to the boiling water. This will ensure that your pasta is al dente.
  • Drain the pasta and rinse it with cold water. This will stop the pasta from cooking and will keep it from sticking to itself until it is used.
Bowl of Shrimp Pasta Salad

Make Ahead

This shrimp and pasta salad can be made up to 24 hours ahead of time and kept in the refrigerator. In fact, I actually think this recipe is better when you make it in advance and the flavors have time to combine.

Storing Leftovers

Please keep in mind that this pasta salad should only be kept out for two hours at the most before it is put back in the refrigerator. Leftovers can be stored, covered, in the refrigerator for up to four days. Give it a good stir to mix everything after it has been sitting. I do not recommend freezing this recipe.

FAQ

How do you make shrimp pasta salad gluten free?

To make this gluten free, you will need to use gluten free noodles. But you will also need to swap the soy sauce for liquid brags. Soy sauce does contain gluten.

Can you freeze shrimp pasta salad?

I do not recommend freezing this (or really any) pasta salad recipe. The consistency of the pasta, vegetables, and sauce will change while freezing and I don’t think you will enjoy it as much.

How long does shrimp pasta salad last?

Shrimp pasta salad will last in the refrigerator for between four and five days when stored in an airtight container. As with all food, use your best judgment when it comes to leftovers.

Overhead view of Shrimp Pasta Salad

What to Serve with Shrimp Pasta Salad

If you are looking for other great sides and appetizers to bring with you to a party, may I suggest:

If you make this pasta salad with shrimp or any of my other recipes, leave me a comment below the recipe card and let me know what you think!

Shrimp Pasta Salad
4.88 from 8 votes

Shrimp Pasta Salad

Serves: 16 servings
(tap # to scale)
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
This Shrimp Pasta Salad is the perfect dish to pass at potlucks and barbecues. Or use it as a fast weeknight dinner in the summer! It comes together with easy to find ingredients and the most delicious sauce.

Ingredients

  • 1 pound elbow macaroni
  • 1 pound cooked small shrimp 100 – 200 count size
  • 3 stalks celery diced
  • 1 red bell pepper diced
  • 3 green onions sliced thin, about two inches into the green
  • 1 cup frozen peas

For Dressing

  • 1 1/2 cups plain low fat yogurt see note (375 grams)
  • 1/4 cup fat free mayonnaise (60 grams)
  • 1/4 cup Italian salad dressing (59.14 ml)
  • 1 tablespoon Old Bay Seasoning
  • 1 tablespoon yellow mustard (not ground mustard)
  • 1 tablespoon soy sauce

Instructions

  • Cook pasta according to package instructions. Drain and rinse with cold water. While the pasta is cooking, dice the vegetables and prepare the sauce.
    1 pound elbow macaroni
  • In a small bowl whisk together the yogurt, mayo, Old Bay, yellow mustard, soy sauce, and salad dressing. Taste the sauce and adjust the seasonings as desired. More Old Bay will make it spicier, more soy sauce will make it saltier, and another teaspoon or two of dressing will give it more tang.
    1 1/2 cups plain low fat yogurt, 1/4 cup fat free mayonnaise, 1 tablespoon Old Bay Seasoning, 1 tablespoon yellow mustard, 1 tablespoon soy sauce, 1/4 cup Italian salad dressing
  • In a very large bowl, mix the cooked pasta, shrimp, peas, red peppers, green onions, and celery.
    1 pound cooked small shrimp, 3 stalks celery, 1 red bell pepper, 3 green onions, 1 cup frozen peas, 1 pound elbow macaroni
  • Pour the dressing over the pasta and veggies and stir to combine. Serve right away, or refrigerate and serve within 48 hours.

Notes

Note on the yogurt: Do not replace with Greek yogurt. While delicious, it is too thick to work in this recipe.
Serving: 1cup Calories: 168kcal (8%) Carbohydrates: 27g (9%) Protein: 11g (22%) Fat: 1g (2%) Saturated Fat: 0.4g (3%) Polyunsaturated Fat: 0.3g Monounsaturated Fat: 0.3g Trans Fat: 0.001g Cholesterol: 47mg (16%) Sodium: 516mg (22%) Potassium: 261mg (7%) Fiber: 2g (8%) Sugar: 4g (4%) Vitamin A: 377IU (8%) Vitamin C: 14mg (17%) Calcium: 77mg (8%) Iron: 1mg (6%)
Author: Lisa Longley
Course: Side Dish
Cuisine: American
Shrimp Pasta Salad

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Shrimp Pasta Salad

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. averie @ averie cooks says

    I can tell this would be a crowd favorite at any type of gathering! And I have honestly never heard of Spike seasoning. But now I want to find it :)

  2. Holly says

    4 stars
    this was good but the dressing a little dry probably because I used greek yogurt. I added a tablespoon of olive oil and it was good. Also I used canned shrimp.

    • Lisa Longley says

      Yup, as noted in the recipe, Greek yogurt really doesn’t work in this recipe.

      • Lori says

        HAHHAHAHAHAHAHA! I KNEW there would be at least one who would use it in spite of your admonition not to and why… and then comment on it. I know it’s almost a year later, but it still made me laugh! You said it TWICE LOL! Too funny!

        The salad looks delicious! I think I’ll live on the edge and use peas AND olives! Woot! Thank you for sharing the recipe! And the laugh.

        • Lisa Longley says

          I have a couple screen shots from social media comments that you would make your stomach hurt with laughter. Thanks for the smile, Lori! I hope you love this!

  3. Jess says

    5 stars
    Great recipe!! Is there a way I could find out the nutrition info like calories?

    • Lisa Longley says

      I just added them!

  4. Judy says

    How many points is in Shrimp salad

    • Lisa Longley says

      I’m not sure about the points system, but it was just updated with the nutritional information.

  5. Linda Clippard says

    I want to use black diced olives and water chestnuts and pimento, diced onions
    Will this be okay with shrimp too? Using mayo and have dill that is in a container

    • Lisa Longley says

      That all sounds delicious! I love pasta salads because they are so easy to change and mix up!

  6. Suzanne says

    In the Shrimp Pasta Salad are the shrimp cooked?

    • Lisa Longley says

      I buy precooked salad sized shrimp that is frozen and just thaw and toss it in!

  7. Brenda Andrews says

    What is Old Bay?

    • Lisa Longley says

      It’s a seasoning mix used in the United States a lot, especially with seafood.

  8. Ann marie says

    Hey Lisa can you use sour cream instead of yogurt ? Thanks for your great recipes

    • Lisa Longley says

      I haven’t made this dressing with sour cream, but yogurt and sour cream behave very similarly in recipes. I can’t think of a reason why that wouldn’t work here.

  9. Sue T. says

    I learned about Spike nearly 50 years ago, high on a mountain in WV, when I was handed a sandwich of homemade whole wheat bread, crushed avocado, alfafa sprouts, and Spike on top. I was an instant convert.

    I used to buy my Spike at health food stores but now I buy it in bulk from Amazon. It’s a staple in my household.

  10. Maria says

    5 stars
    I just love it, is fresh simple and delicious 👩‍🍳 thank you! Love the way you explain everything so well in each recipe.

    • Lisa Longley says

      I’m so glad you like it!

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