Introduction
This shrimp pasta salad is a perfect balance of creamy and refreshing, with tender pasta and sweet shrimp paired with crisp vegetables and a bright dill dressing. You can easily prepare it ahead of time for a make-ahead lunch or a standout potluck dish. It’s a simple, versatile recipe that always feels like a treat.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Ingredients
- 3 cups/12 oz. elbow macaroni pasta (or any small shape pasta)
- 1 pound frozen pre-cooked salad shrimp (thawed and drained, see note 1)
- 1 cup diced celery
- 1 bell pepper (diced)
- ½ small red onion (finely diced)
- ⅓ cup mayonnaise (full-fat)
- ⅓ cup sour cream (or plain Greek yogurt)
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice (freshly squeezed)
- 2 tablespoons chopped fresh dill
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain, rinse under cold water to stop the cooking, and set aside to cool completely.
- While the pasta cooks, prepare your vegetables. Dice the celery, bell pepper, and finely dice the red onion.
- In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, lemon juice, chopped fresh dill, salt, and black pepper. Whisk until smooth and well combined.
- Add the completely cooled pasta, thawed and drained shrimp, diced celery, diced bell pepper, and diced red onion to the bowl with the dressing.
- Gently fold everything together until all ingredients are evenly coated with the dressing.
- Taste and adjust seasoning if needed. For best flavor, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Variations
- Grilled Shrimp: For a smokier flavor, use grilled shrimp instead of the pre-cooked variety.
- Pasta Swap: Try using different small pasta shapes like shells, rotini, or orzo for a different texture.
- Lighter Version: Substitute the mayonnaise and sour cream entirely with plain Greek yogurt for a tangier, high-protein dressing.
- Deconstructed Serving: Serve the components separately as a pasta salad bar, allowing guests to build their own bowls.
Tips for Success
- Ensure your pasta is thoroughly cooled before adding the dressing to prevent it from becoming gummy.
- Thoroughly drain the thawed shrimp and pat it dry with a paper towel to avoid a watery salad.
- For the best flavor, use fresh dill instead of dried; the fresh herb makes a significant difference.
- Let the salad chill in the refrigerator for at least 30 minutes before serving; this allows the pasta to absorb the dressing and the flavors to develop.
Storage & Reheating
Store the salad in an airtight container in the refrigerator for up to 3 days. This salad is meant to be served cold and is not recommended for reheating, as the shrimp can become tough and the mayonnaise-based dressing may separate. Stir well before serving leftovers.
FAQ
Can I use fresh shrimp instead of pre-cooked?
Yes, you can. Simply boil or sauté fresh shrimp until pink and opaque, then let them cool completely before adding to the salad.
How long does it take to thaw the frozen shrimp?
The quickest method is to place the frozen shrimp in a colander under cold running water for 5-10 minutes. Alternatively, thaw them overnight in the refrigerator.
Can I make this salad ahead of time?
Absolutely. This salad tastes even better the next day as the flavors have more time to meld. Prepare it up to a day in advance.
What can I use if I don’t have sour cream?
Plain Greek yogurt is a perfect 1:1 substitute and is listed as an option in the ingredients. It adds a similar tang and creaminess.
Is there a substitute for fresh dill?
While fresh is best, you can use 2 teaspoons of dried dill in a pinch. The flavor will be more subtle.
My salad seems dry after refrigerating. What should I do?
The pasta continues to absorb the dressing. Simply stir in an extra tablespoon or two of mayonnaise or sour cream to refresh it before serving.
