Shrimp Pasta Salad
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
A quick and easy summer salad, shrimp pasta salad comes together quickly and is the perfect pairing for your next cookout (or anytime!). Recipe includes a how-to video!
The Perfect Pasta Salad
Today I’m sharing my take on my grandmother’s shrimp pasta salad recipe. It’s a close cousin to my popular macaroni salad with a surprisingly tasty seafood twist.
The perfect companion to your next BBQ, serve it alongside pulled BBQ chicken and ice cold lemonade (though really it can be a meal in and of itself!).
My family has been enjoying this recipe for years and I was a little surprised that it hadn’t made its way onto the blog yet (plenty of her other recipes have, like her hot milk cake and apple dumplings). Because I can’t help myself, I made a few variations to make this recipe my own, but if you’d like to see her original recipe just scroll to the bottom of the post beneath the recipe card.
What You Need (and Why!)
Basic ingredients are all you need, but let’s go over them before we dig in!
- Pasta. You can use any small pasta, but elbow macaroni is a classic choice and my preference.
- Veggies. chopped celery, onion, and bell pepper are all you need! My grandmother uses the celery leaves as well as the stalks, but I always remove the leaves, personally.
- Shrimp. Salad shrimp are the perfect bite-sized shrimp for this pasta, and I always buy mine pre-cooked (they’re usually frozen). If you can only find larger shrimp, simply chop them into bite-sized pieces before adding to the salad (and make sure you cook them first, of course!). See the notes in the recipe card for more details on how to use larger shrimp for this recipe.
- Mayo. This is the base of our dressing; choose a quality mayo that you enjoy the taste of. My grandmother’s original recipe uses Miracle Whip (and does not add sugar, vinegar, or sour cream), so that’s another option. I have used mayo made with olive oil and been happy with those results!
- Sour cream. We’re only adding two tablespoons (such a small amount I forgot to capture it in the photo above 🤫), but it adds a subtle depth of flavor that takes this shrimp pasta salad to the next level.
- Vinegar. This not only helps to thin the consistency of the dressing but also adds a slight tang that balances the richness of the mayo. I use distilled white vinegar, but white wine vinegar or red wine vinegar will work instead.
- Granulated sugar. This won’t make the salad sweet, but it does enhance the flavor.
- Spices. Celery seed is a critical flavor, do not omit or substitute. You’ll also need a small bit of ground mustard as well as salt and pepper to taste.
This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How To Make Shrimp Pasta Salad
- Cook the macaroni until al dente (cooked, but still firm when you bite into it). Don’t over-cook or the pasta will be mushy! Drain and rinse under cool water (to stop the cooking process and to keep the noodles from absorbing all of the sauce in the fridge, which could make your pasta salad dry!) and transfer to a large bowl.
- Chop your veggies and add them to the bowl with your macaroni along with cooked shrimp.
- Whisk together the dressing ingredients in a separate bowl. Taste test and add more salt and pepper as needed, but remember that the flavors won’t fully develop until the salad has had time to sit in the fridge.
- Combine the dressing and all other ingredients, stirring until everything is evenly coated. Cover tightly and refrigerate for at least an hour before serving. Make sure to give it a stir before you dig in!
Frequently Asked Questions
Because of its mayo-based dressing, I don’t recommend letting the pasta salad sit out at room temperature for more than 30 minutes or so. If you intend to serve this recipe outdoors or in a warm environment, keep it in a cooler or nestle the serving bowl in an ice bin to keep it chilled.
When properly stored in an airtight container it will last up to three days. Always stir before serving. I do not recommend freezing this (or any) pasta salad, as it can separate and become oily once thawed.
This recipe is easily doubled by simply doubling all your ingredients. Just make sure you have a large enough bowl!
More Recipes You Might Like
Enjoy!
Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
Shrimp Pasta Salad
Equipment
Ingredients
- 8 oz elbow macaroni noodles
- 4 (110 g) stalks celery, chopped small (about 1 cup chopped celery)
- ½ (85 g) red or green bell pepper, diced, seeds removed (approximately ⅔ cup)
- ¼ (105 g) small onion, diced (approximately ¾ cup)
- 2 cups (260 g) small salad shrimp, cooked¹
For Dressing
- 1 cup (230 g) mayonnaise
- 2 Tablespoons sour cream
- 2 teaspoons distilled white vinegar
- 1 ½ teaspoons granulated sugar
- ¾ teaspoon celery seed
- ¼ teaspoon ground mustard
- ¼ teaspoon salt, plus more to taste (I typically need a heaping ¼ teaspoon)
- ¼ teaspoon ground black pepper
Instructions
- Cook macaroni noodles al-dente according to package instructions. Drain and rinse under cool water, drain again and transfer to a large bowl.8 oz elbow macaroni noodles
- Add celery, pepper, onion, and shrimp and stir to combine.4 (110 g) stalks celery, ½ (85 g) red or green bell pepper, ¼ (105 g) small onion, 2 cups (260 g) small salad shrimp
- In a separate bowl, whisk together dressing ingredients (mayonnaise, sour cream, vinegar, sugar, celery seed, ground mustard, salt, and black pepper). Taste test and add more salt or pepper as needed.1 cup (230 g) mayonnaise, 2 Tablespoons sour cream, 2 teaspoons distilled white vinegar, 1 ½ teaspoons granulated sugar, ¾ teaspoon celery seed, ¼ teaspoon ground mustard, ¼ teaspoon salt, ¼ teaspoon ground black pepper
- Pour dressing over macaroni mixture and stir well until all ingredients are coated with dressing. Cover shrimp macaroni salad and refrigerate at least one hour (preferably overnight) for the flavor to fully develop before serving. Always stir before serving.
Notes
¹Shrimp
I am often able to find cooked small “salad” shrimp in the frozen section. Typically I toss these right into the salad frozen and when I go to serve the next day the shrimp has thawed and I just need to stir before serving. If you choose to thaw the shrimp first, do not drain. Alternatively you may cook/steam or use larger cooked shrimp, just coarsely chop the shrimp into small pieces. When my grandmother makes this recipe, she just uses a single (undrained) tin of tiny shrimp.²Storing
Store shrimp pasta salad in an airtight container in the refrigerator for up to 3 days. For probably obvious reasons, this salad does not do well in the heat so I recommend keeping chilled or serving on ice for cook-outs etc.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Always looking for a new macaroni salad recipe to try. Made this today and will be saving this recipe. Cut back on sugar to 1/2 tsp so it wasn’t sweet. It was a hit with my family. It’s a keeper for sure.
We’re so happy it was a hit for you, Sue! ❤
Oh my gosh, my family absolutely LOVED this salad. I’m definitely adding this to our summer menu. We enjoyed this side to much I’m bring to our friends 4th of July party. It’s a keeper!
Love that idea, Cheryl! Thanks so much for trying our recipe ❤
Finally found our family’s favorite shrimp salad! This is delicious!! Don’t leave out the celery seed it really makes a difference! Thanks so much.
Thanks for giving our recipe a try, Michelle! ❤
Oh my goodness, I just saw this recipe last Friday and went right out to get the ingredients. I made 1/2 the recipe 2 times already and absolutely love it. I have told so many people about it and passed the recipe on. Thank you!
Thanks so much for making (and sharing!) our recipe, Jessica! 😍
This salad is so easy and refreshing! I did change ground mustard to Old Bay. We love it!
TWO packages of Wal mart XL frozen shrimp are MANDATORY….cut to bite size…every forkful gets a shrimp. I use lots of vinegar and sugar…some Tabasco…delicious!
Thank you for such an easy recipe. I didn’t put the peppers because family doesn’t like them. But it’s in the fridge waiting for dinner over a bed of lettuce. Cany wait !!
If you wanted to serve on lettuce would you dress the lettuce first?
Is the 8 oz cooked or raw?
Hi Julia! The shrimp sound be cooked here. If you look in the recipe notes, you’ll see a note where we talk a little more about the shrimp we use. 😊
I’m sorry I ment to ask about the macaroni. Are the noodles raw or cooked for the 8 oz
Hi Julia! You’ll need 8 oz of raw pasta, which you’ll cook in step #1 of the recipe. Hope that helps 😊
This is the BEST macaroni shrimp salad that I’ve EVER tasted! The recipe is so easy to follow. Thank you for sharing this!
I want to know instead of using celery seed in the dressing if I could just use ground celery/celery powder as I am unable to have celery seed due to having diverticulitis. If I am able how much would I use? Or do I even have to use it?
Hi Kimberly! You could substitute the ground celery or celery powder but it would not be a 1 for 1 substitute as they will be much more potent. I haven’t tried it to be sure exactly how much you’d need. You could leave it out, but it is a big part of the flavor here. 🙂
Hi how many servings are in the shrimp pasta salad, thank you
Hi Cynthia! It will make about 8 servings. 🙂
ABSOLUTELY DELICIOUS!!!
I doubled this recipe for a BBQ!! It didn’t last a 1/2 hour so I didn’t have to worry about it being out on the counter!! It went so fast!! I will definitely make this again!!
I’m so glad everyone enjoyed it so much, Kathy! 🙂
Made this for dinner today. Excellent summer salad.
I’m so glad everyone enjoyed it so much, Judy! 🙂
I’m surely going to make that salad it looks VERY GOOD AND TASTY.
I hope you love it, Lisa! 🙂
This recipe is so close to the way my own mom made this salad! So simple yet delicious. We live near the Atlantic where fresh shrimp aren’t as expensive and they’re great in this dish.
The canned shrimp are muchbpreferabl imho
I just tasted my (your) salad
And it’s wonderful! Thank you for sharing. I did put hard boiled eggs in it and it was still great!
I am so happy to hear how much you enjoyed it, Carol! Thanks for your feedback. 🙂