Shrimp Pasta Salad

4.89 from 9 votes

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.

Prep Time15

Cook Time10

Total Time25

Servings: servings

Calories: 168kcal

Author: Lisa Longley

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.

Video

Notes

Note on the yogurt: Do not replace with Greek yogurt. While delicious, it is too thick to work in this recipe.

Nutrition