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.
I made this salad today. It was so simple and it’s absolutely delicious! I used half the dill and I used white fiber small shells as the pasta choice. This will go into my family favorites recipe file. Can’t wait to try more of Aunt Bee’s recipes. Thanks so much for sharing.
I forgot to give this five stars. It’s so yummy!
Thanks, Jill! I’m so happy to hear that! 🙂
I make this all the time just add Old Bay Seasoning and it is perfect. Trader Joe’s has started selling a nice bag of North Atlantic 11 oz. cooked shrimp (small) but have good flavor. Many times those tiny shrimp have no flavor at all. I use one bag with this recipe and it works out great.
Great tips, Lisa! Thank you! 🙂
Amazing flavors & taste! I added some fresh bacon bits to the recipe. Not one bit of leftovers
Thanks, Megan! So glad that it was a hit!
Made this earlier today, refrigerated for flavors to marry, and it was delicious. Will definitely be making again!! Thanks for the reciipe!
Wonderful! Thanks for your note, Annette! I’m so glad that you enjoyed it. 🙂
Made this today, left out the peas, added cucumber and a bit of old bay seasoning. Delish.
Thanks, Jill!
This was excellent!! Huge hit at Christmas dinner today. I prepared yesterday, made the dressing w an extra 3tbsps mayo, extra 1tbsp vinegar and 1tbsp lemon to account for the macaroni absorbing some and it needed nothing added today. Everybody went back for 3rds of this stuff!! Shrimp was still nice and fresh, peas still had a little snap. Will definitely be a party staple from now on, thank you for the great recipe!!
Yay! Thanks, Sam. I’m so glad that everyone enjoyed it!
Awesome recipe
Thank you, Pam!
Awesome! Made it with small shell pasta. followed recipe exact! It is a keeper…love the dill!!! I used the one pound bag of small shrimp (some call them ‘day’ shrimp).. if I did it again, I’d cut the salt back by 1/2 and then see…I am a bit sodium sensitive and shrimp has a good amount of natural sodium. A big thank you!!
Great! Thank you, Maria!
Awesome! Made it with small shell pasta. followed recipe exact! It is a keeper…love the dill!!! I used the one pound bag of small shrimp (some call them ‘bay’ shrimp).. if I did it again, I’d cut the salt back by 1/2 and then see…I am a bit sodium sensitive and shrimp has a good amount of natural sodium. A big thank you!!
Could you sub steamed asparagus (chopped into 1″ lengths) for the peas?
Sure! Let me know if you give it a try!
My son made it tonight. We found your recipe online so we didn’t have dill as it was to late for a shopping trip. Oh my goodness it was so yummy. Thank you
Thank you, Victoria! I’m glad that it worked well — even without the dill. 🙂
Very tasty and good mix, my only change was the shrimp, I used medium size and pasta shells. My next go at it will be with Lobster and Crab meat.
Thank you very much.
Thanks, Manuel!
I made this tonight and my DH and I thought it was so tasty. I saved the recipe for future dinners. A light and flavorful dinner
Thank you, Linda!
Ideas for what to serve with this salad please
Hi Paulette!
We love to pair this salad with fish or grilled meat. Some of our favorite pairings include grilled steak tips, crab cakes, and grilled scallops. We provide even more options in the blog post above!
I wrote at Christmas, that being the first time we tried this and we loved it. Made it again today for 4th of July and man oh man!! This is seriously delicious. Still added double sugar, vinegar and lemon for some extra flavor and used small shells this time and it was just so good. I’m stuffed and still digging into leftovers. This is such a fresh and yummy pasta salad!!!
Thank you so much, Sam! It’s one of our favorites all year long.
This is fire! I made it as written and I love the freshness the combo of lemon ,vinegar and dill. I never saw that before. This salad is bursting with shrimp and tons of flavor. Amazing!!
Thank you so much, Nancy!
Fabulous recipe! I added the lemon zest and the extra lemon flavor brought the whole dish to a higher level. The tip about using cooked shrimp is a game changer! Thanks so much for sharing – it was a big hit with my dinner guests.
We’re so glad it was a hit, Donna!
a great and nicely flavored salad. Everybody raved about it and I thought it was the best tasting shrimp salad I ever made. It is a keeper
We’re so happy to hear this, Chris!
GREAT RECIPE, I DO IT DIFFERENT, I COOK ONION, RED PEPPER, GARLIC, CELERY AND SHRIMP AND SERVE IT HOT WITH GARLIC BREAD
Sounds delicious, Melinda! We’ll have to try it out your way.
Hello! This sounds delicious. But what do you think of using greek yogurt instead of mayo? How do you think that would impact the other ingredients? I prefer the flavor of yogurt to mayo:) Thanks so much!
Hi, Leslie! I would try swapping part of the mayo for yogurt, but not all of it. The mayo is a bit saltier and just has a very different flavor from the yogurt. It might be a little bit thicker, too — so you might need to add some extra liquid to thin the dressing a little bit. I’d just taste and season as you go. Let me know if you give it a shot!
This is as close to the recipe I made years ago – and couldn’t find it. I always used the small shells in mine and used the shrimp you recommended, but also added crab and the small scallops in mine. Other than using lime juice instead of lemon, which is a personal choice, it was a smashing hit!
I’m so happy to hear that it was a hit, Liz. Thank you for letting me know!
Was a big hit at my Senior club potluck. Now my sister wants me to bring for Easter lunch. This salad is a keeper!!
That makes me really happy to hear, Gen. Thank you for letting me know!
If you cook raw shrimp save the shrimp water to cook your pasta in. Adds more flavor to the dish.
That’s a great idea! Thanks for sharing, Leia.