Creamy Shrimp Pasta Salad (Printable Version)

Tender shrimp and pasta tossed with crisp vegetables in a creamy tangy dressing. Ideal for summer gatherings and light meals.

# Ingredient List:

→ Pasta

01 - 8 oz small pasta shells or elbow macaroni

→ Seafood

02 - 10 oz cooked, peeled, and deveined shrimp, medium size, thawed if frozen

→ Vegetables

03 - 1 cup celery, finely diced
04 - 1 cup red bell pepper, finely diced
05 - 1/2 cup red onion, finely diced
06 - 1/2 cup cucumber, seeded and diced
07 - 2 tbsp fresh dill, chopped (optional)
08 - 2 tbsp fresh parsley, chopped

→ Dressing

09 - 1/2 cup mayonnaise
10 - 1/4 cup sour cream or Greek yogurt
11 - 1 tbsp Dijon mustard
12 - 1 tbsp lemon juice
13 - 1 tsp lemon zest
14 - 1/2 tsp garlic powder
15 - Salt and freshly ground black pepper to taste

# Step-by-Step Instructions:

01 - Bring a large pot of salted water to a rolling boil. Add pasta shells and cook according to package directions until al dente, approximately 8-10 minutes. Drain thoroughly in a colander and rinse under cold running water to halt the cooking process and prevent sticking. Set aside to cool completely.
02 - While pasta cools, finely dice the celery, red bell pepper, red onion, and seeded cucumber. Chop the fresh parsley and dill if using. Ensure shrimp are fully thawed, pat dry with paper towels, and cut into bite-sized pieces if they are large. Combine cooled pasta, shrimp, and all prepared vegetables in a large mixing bowl.
03 - In a separate medium bowl, whisk together mayonnaise, sour cream (or Greek yogurt for a lighter version), Dijon mustard, lemon juice, lemon zest, garlic powder, salt, and black pepper. Whisk vigorously until the mixture is completely smooth and well emulsified, about 1-2 minutes.
04 - Pour the dressing over the pasta and shrimp mixture. Using a large spoon or rubber spatula, gently fold and toss until all ingredients are evenly coated with the creamy dressing. Taste and adjust seasonings with additional salt or pepper as needed. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld.
05 - Remove from refrigerator and give the salad a quick stir to redistribute the dressing. Serve chilled in individual bowls or on a bed of crisp lettuce leaves. Garnish with additional fresh herbs if desired. This salad tastes best when served cold and can be made up to 24 hours in advance.

# Tips from hearthlykitchen:

01 -
  • The creamy dressing clings perfectly to every shell and shrimp bite
  • You can make it ahead and it actually tastes better after chilling
  • It travels beautifully to potlucks without any last minute fuss
02 -
  • Overcooking the pasta is the biggest mistake people make with this recipe
  • The salad needs at least thirty minutes of chilling time for flavors to properly marry
  • Salt your pasta water generously since the shells absorb seasoning as they cook
03 -
  • Cut your vegetables slightly smaller than you think you need for the best texture balance
  • Pat your shrimp completely dry before adding them to prevent a watery salad

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