Full of simple, fresh ingredients, Aunt Bee’s Southern shrimp pasta salad has been a family favorite for decades. The creamy dill-lemon mayo dressing, tender pasta, sweet peas, and crunchy vegetables make it the perfect prep-ahead dish for cookouts, potlucks, or an easy summer dinner.
MORE COLD PASTA SALADS
Photography by BEA MORENO.
Before You Get Started
Here are the three things that make the biggest difference in this recipe:
- Use small, pre-cooked, peeled and deveined shrimp. I reach for the 71-90 count per pound size. They’re a bit meatier than “salad shrimp” but still perfectly bite-size, with no chopping needed. Thaw them overnight in the refrigerator, drain well, and pat them dry before adding to the salad.
- Cook the pasta only to al dente, then rinse it. Pasta that’s even slightly overcooked will turn mushy once it sits in the dressing. Rinsing under cold water stops the cooking process immediately and removes surface starch so the noodles don’t clump together.
- Give it time to chill. At least 30 minutes in the refrigerator lets the flavors come together. Overnight is even better. If the salad seems dry after sitting, stir in a spoonful of mayo to freshen it up before serving. The pasta naturally absorbs the dressing as it rests.
⇢ Starting with raw shrimp? Bring a pot of salted water to a boil, then turn off the heat. Add the shrimp and let them poach for a couple of minutes, stirring occasionally, just until pink and opaque. Transfer immediately to an ice bath to stop the cooking, let them chill for 10 minutes, then drain and pat dry.
How to Make Shrimp Pasta Salad
This pasta salad is simple to put together, and it only gets better as it sits. Here’s how to make it from start to finish:
Step 1: Cook and Cool the Pasta
Bring a large pot of well-salted water to a boil. The salt seasons the pasta from the inside out, so don’t skip it.
Cook the pasta until just al dente according to the package directions, then drain and rinse under cold water until the noodles are completely cool. Spread them out briefly or shake the colander to help them cool and dry a bit.
Step 2: Combine the Salad Ingredients
In a large bowl, combine the cooled pasta with the shrimp, green onion, bell pepper, celery, and peas. Give everything a gentle toss to distribute it evenly. You’ll want a mix of pasta, shrimp, and vegetables in every bite.
Step 3: Make the Dressing
In a separate small bowl, whisk together the mayonnaise, lemon juice, white vinegar, sugar, fresh dill, salt, and pepper until smooth. The dressing should be creamy and pourable.
Taste it before adding it to the salad. This is your chance to adjust the lemon or seasoning.
⇢ Play with the flavors. Add lemon zest for a brighter citrus punch, swap the dill for chopped fresh parsley, basil, or chives, or stir in a dash of Old Bay for a zesty coastal twist.
Step 4: Dress and Toss
Pour the dressing over the pasta mixture and toss gently until everything is evenly coated. You don’t want to break up the shrimp, so use a light hand here.
Taste and adjust the salt and pepper as needed.
Step 5: Chill Before Serving
Cover the bowl and refrigerate for at least 30 minutes before serving. This rest time is important, as it lets the pasta absorb the dressing and gives the flavors a chance to develop and mellow together.
⇢ Want to mix it up? Try stirring in jumbo lump crab meat in place of half the shrimp for a crab and shrimp pasta salad. Diced red bell pepper, halved cherry tomatoes, or cubed cheese are all great additions, too.
I’ve been making this for the past three summers!!! I absolutely love the combined flavors…. especially the shrimp!! Potato salad is great but this salad is fast and easy and it never gets old!!! Bravo!!!
– Julie
What to Serve Alongside Shrimp Pasta Salad
This salad works beautifully as a side dish at a summer cookout or as a light main with a few simple accompaniments. Here are some of our favorite pairings:
For a cookout spread, it’s hard to beat this salad alongside Marinated Grilled Shrimp, Crab Cakes, or a platter of Southern Deviled Eggs.
If you’re rounding out the table with bread, a skillet of Cast Iron Cornbread or a basket of Buttermilk Biscuits fit right in.
Preparation and Storage Tips
Make Ahead: You can prepare this shrimp pasta salad the night before you plan to serve it. The flavors actually improve after a few hours in the refrigerator. Before serving, give it a good stir and add an extra spoonful of mayonnaise if it looks a little dry.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
Freezing: I don’t recommend freezing this salad. The creamy dressing may separate when thawed, and the pasta and vegetables will turn mushy.
Frequently Asked Questions
Can I use raw shrimp instead of pre-cooked?
Yes. Bring a pot of salted water to a boil, then turn off the heat. Add the shrimp and let them poach for a couple of minutes, stirring occasionally, just until pink and opaque. Transfer immediately to an ice bath to stop the cooking, let them chill for 10 minutes, then drain and pat dry.
The key is not to overcook them. Shrimp go from tender to rubbery quickly, so pull them from the water as soon as they turn pink and opaque, then chill immediately in an ice bath.
Can I use a different pasta shape?
Absolutely. Elbow macaroni is the classic choice here, but rotini, small shells, farfalle, or penne all work well. The main thing is to choose a short shape with ridges, holes, or curves so the dressing has something to cling to.
Can I make this without mayonnaise?
Mayo is what gives this salad its creamy, classic character, but you can swap part of it out. Try replacing half the mayo with plain Greek yogurt for a tangier, lighter dressing. A full substitution will change the flavor and texture significantly, so if mayo is a hard no, a light sour cream or avocado-based dressing would be the closest alternative.
Why does my pasta salad seem dry after sitting in the fridge?
This is normal and expected. Pasta naturally absorbs dressing as it rests. Before serving (especially if it’s been chilling overnight), stir in a spoonful or two of mayonnaise to loosen it back up. You can also thin it slightly with a small squeeze of lemon juice to brighten the flavors at the same time.
I tried this today and it is killer! I substituted cucumbers vs. peas and added parsley and some Slap Ya Mama Cajun Seasoning! It was a major hit in my house! Definitely a go-to for barbecues!
– Kelsey
More Cold Pasta Salads to Try
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Aunt Bee’s Shrimp Pasta Salad
Ingredients
- 1 lb. small (71-90 count per pound) shrimp, cooked, peeled, and deveined
- 8 ounces uncooked elbow macaroni pasta
- ¼ cup chopped green onion
- 1 green bell pepper, diced
- 2 cups diced celery (about 4 stalks)
- 1 cup frozen peas, thawed
- 1 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 2 tablespoons fresh minced dill
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Cook pasta in a large pot of salted boiling water until al dente according to package instructions. Drain and rinse under cold water until completely cool. Set aside.
- In a large bowl, combine the cooled pasta with the shrimp, green onion, bell pepper, celery, and peas.
- In a separate small bowl, whisk together the mayonnaise, lemon juice, vinegar, sugar, dill, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and gently toss until completely coated.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
- Pasta: Elbow macaroni is classic, but rotini, small shells, farfalle, or penne all work. Choose a shape with ridges or curves so the dressing clings.
- Shrimp: Pre-cooked frozen shrimp is the easiest option. Thaw overnight in the fridge, drain, and pat dry before adding. For raw shrimp, see the “How to Cook Shrimp” section in the post.
- Make Ahead: This salad is even better after a few hours in the fridge. Prepare it up to overnight in advance.
- Dry salad? Pasta absorbs the dressing as it sits. Stir in an extra spoonful of mayo before serving to loosen it back up.
- Storage: Keep in an airtight container in the refrigerator for up to 2 days. Do not freeze, as the dressing may separate and the pasta will turn mushy.
- Dressing variations: Add lemon zest for a stronger citrus note, swap fresh dill for parsley, basil, or chives, or stir in a dash of Old Bay for a zesty kick.
Nutrition
Originally published in June, 2015, this post was updated in April, 2026.
Your Aunt Bee sounds just so sweet, and her pasta salad looks amazing!! Definitely grabbing & pinning the recipe to make soon!!
Thank you, Anna! She is definitely a special lady!
Oh MY! I have fresh shrimp, organic celery, dill etc. but not the frozen peas so I am going with what I have (I do believe this will be excellent when the fresh peas are in). So palate-pleasing simply to think of but I HAVE TO GET TO IT!
Thank You (and I had a great Aunt Bea as well. Our Aunts lived in a very special time to have their complexly simple knowledge about ways of living well is treasured. For generations.
krista
Yay! I’m so glad that you’ll give it a try, Krista! Adapting the recipe to suit your kitchen and tastebuds is great!
I really detest dill. Any suggestions for a substitute?
Hi, Mary!
No problem — you can just omit that ingredient. If you want to substitute with a different herb, you could try parsley or chives. 🙂
Enjoy!
how about parsley ????
This is a 5 star. My family loved it!
Awesome! Thanks, Bonnie!
May I use 1 cup of celery instead of 2 cups I Don’t love celery that mush
Thanks.
Absolutely! 🙂
I tried this today and it is killer! I substituted cucumbers vs. peas and added parsley and some Slap Ya Mama Cajun Seasoning! It was a major hit in my house! Definitely a go-to for barbecues!
Yay!! I’m so glad that you liked it, Kelsey! Thanks for letting me know! It’s definitely a favorite in our family, too. I’m glad that summer’s here and I have an excuse to start making it again!
This recipe was yummy! Would definitely make again.
Yay! I’m so glad that you enjoyed it, Beverly! Thanks for letting me know!
The 8 oz pasta is mesured cooked or not?
Hi, Monica! The pasta is measured before cooking (dry weight). Enjoy!
Hey, Maggie! It’s from Target. 🙂 I got it about a year and a half ago, though — so it might not be there anymore. They have plenty of other great white options, though…definitely check it out!
THAT IS NICE I LIKE THIS.
Thanks, Juliana! It’s delish! 🙂
I love this shrimp pasta salad. It’s the second time I’ve made it and it’s wonderful. I omitted the bell pepper and celery this time but the flavors are still delicious. Thank you for an awesome recipe
That’s great to hear, KeKe! I’m so glad that you love it as much as we do! 🙂
I was wondering if you could make this ahead. I am always looking for a new recipe for our deli lunch options. How long can you keep in in the fridge. 3 days?
Perfect ❤️ Inside one of the peas! – on purpose? (first pic)
Hah! Thank you! I happy accident! 🙂
Oh this pasta salad looks so good! I don’t think I’ve had a shrimp version before, so I’m loving this fun twist. What a great recipe to honor your Aunt with!
Thanks, Gayle! It’s perfect!
I came by via Google after trying to find a ‘”Classic shrimp & pasta salad” like my grandmother used to make. This reads as close as I can recall, though she used shell pasta and fresh or frozen baby peas. Thank you for posting this!
That’s wonderful! I’m so glad that you found this recipe. Enjoy the dish (and the memories of your grandmother)! 🙂
Delicious. I made this for a ladies who lunch a lot luncheon and it was a big hit. So versatile. I omitted peas, didnt have any. You could add so many things and take it in any direction but is wonderful as is. Thank you.
Awesome! Thank you, Deb! I’m so glad to hear that it was a success!
I’ve been making this for the past three summers!!! I absolutely love the combined flavors…. especially the shrimp!! Potato salad is great but this salad is fast and easy and it never gets old!!! Bravo!!!
Oh, that makes me so happy to hear, Julie! Thank you SO much!!!
Looking for simple recipes to take to church Homecoming Sunday pot luck lunch. Like that Aunt Bee’s Shrimp-Macaroni Salad & Dump & Bake Chicken, Broccoli and Rice Casserole recipes are adaptable to tastes and use ingredients in most pantries and fridges. Plus, you can cut to smaller portions. Glad I found this site. I will be subbing Red and Yellow Bell Pepper in salad. Will be back with ratings.
Great! Let me know how they turn out, Meg!
Wonderful! I didn’t realize that Southern Living was the original source of this recipe. So glad that you can enjoy it again!
I just made it for the first time and I found that the pasta to shrimp ratio wasn’t enough for me so I would increase the shrimp to 1 1/2 lbs and decrease the celery to 1 1/2 cups. I would also do a mix of red and green bell peppers just to add some color to the salad.
I had some leftover shrimp from a Christmas party and was looking for a classic shrimp salad recipe (like I remember from my childhood) and this was it!! So perfect. Thanks for sharing and now that I found your site I’m anxious to try some of your other recipes!
That’s wonderful, Chris! I’m so glad that you found the recipe (and my site). Thanks so much for your note!
I just made this recipe, but I tinkered some within the confines of the ingredients. I used tri color rotini rather than shells or elbows, orange bell pepper rather than green. I also made my dressing with mayo, lemon juice, dill weed, celery salt, parsley, lemon pepper and a small pinch of kosher salt. So, yes, I have all your ingredients, just looking a little different.
I think I need to add just a bit more salt to the dressing, but otherwise it is very good, full of flavor, color and texture. It’s a keeper!
Oh, and by the way, the site wouldn’t let me rate it. I’d give it a 4.5 out of 5.
Thanks, Carolyn!
Made this today and it is delicious, just as the recipe is written. I decided (with my apologies to your Aunt Bee and being the good Maryland girl that I am, to add Old Bay to the recipe and a bit of cayenne pepper. Thank you for sharing your memories and this recipe. It’s a keeper!
Sounds delicious, Doris! Old Bay is always a great addition to a shrimp dish! 🙂