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4.97 from 28 votes

Shrimp Pasta Salad

Full of simple and fresh ingredients, Aunt Bee's shrimp pasta salad is the perfect side dish for your next cookout, an easy option for a weeknight dinner, or a refreshing make-ahead lunch. 
Course Dinner, Lunch
Cuisine American, Southern
Keyword shrimp and pasta, shrimp pasta salad, shrimp salad
Prep Time 20 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Calories 363.2kcal
Author Blair Lonergan


  • 1 lb. small (71-90 count per pound) shrimp, peeled, deveined, and cooked (I buy the frozen, pre-cooked version for quick preparation)
  • 8 ounces uncooked elbow macaroni pasta
  • ¼ cup chopped green onion
  • 1 green bell pepper, diced
  • 2 cups diced celery
  • 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 salt
  • ¼ teaspoon ground black pepper


  • Cook pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain the pasta in a colander and rinse under cold water. Set aside to cool to room temperature.
  • In a large bowl, combine cooked shrimp, pasta, green onion, bell pepper, celery, and peas.
  • In a small bowl, whisk together mayonnaise, lemon juice, vinegar, sugar, dill, salt, and pepper.
  • Pour dressing over pasta mixture and gently toss until completely coated.
  • Cover and refrigerate for at least 30 minutes before serving.



  • Any small pasta shape will work, so feel free to substitute rotini, small shells, farfalle (bowties) or penne for the macaroni.
  • For a stronger lemon flavor, add grated lemon zest to the dressing.
  • Use any fresh herbs that you enjoy. I love the combination of dill with seafood, but you can substitute with chopped fresh parsley, basil or chives.
  • Add a dash or two of Old Bay seasoning for a zesty touch.
  • Cooking for a smaller family? Cut all of the ingredients in half.
  • Crab and Shrimp Pasta Salad: substitute jumbo lump crab meat or even imitation crab for half of the shrimp called for in this recipe.
  • Use a high-quality mayonnaise for the dressing, since it adds so much flavor to the dish. I prefer Duke's brand mayo.
  • Cook the pasta just until al dente, so that it's not too mushy in the salad.
  • Liberally salt the pasta cooking water, since this is your chance to season the pasta.
  • Rinse the pasta under cold water to stop the cooking process. This also removes some of the starches from the noodles so that they don't stick together in the salad.
  • Use small, cooked, peeled and deveined shrimp to eliminate prep work. I like the small (71-90 count per pound) size because they're a bit larger and meatier than "salad shrimp," but they're still bite-size and don't require chopping.


Serving: 1/8 of recipe | Calories: 363.2kcal | Carbohydrates: 26.8g | Protein: 16.7g | Fat: 21.2g | Saturated Fat: 3.2g | Cholesterol: 120.5mg | Sodium: 498.9mg | Fiber: 2.6g | Sugar: 2.4g