Perfect for summer.
This Shrimp Pasta Salad is creamy, bright, and perfect for summer. Shrimp is tossed with ditalini pasta, celery, fresh dill, and a lemony dressing. It’s great for a backyard bbq, beach day, or meal prep lunch!
Ingredients
- shrimp
- lemon & lemon zest
- old bay seasoning
- ditalini pasta – I like shapes so everything is pretty consistent in size!
- celery
- green onion
- kosher salt – I use Diamond Crystal in all my recipes
- fresh dill
- mayonnaise
- dijon mustard
- black pepper
How to Make Shrimp Pasta Salad
- Cook the Shrimp: Cook the shrimp in a lemon and Old Bay seasoned broth until just cooked through, then transfer to an ice bath to cool.
- Cook the Pasta: Boil the ditalini until tender, then rinse under cold water.
- Make the Dressing: Whisk together the mayonnaise, lemon juice, lemon zest, Dijon mustard, Old Bay, and seasonings.
- Assemble: Add the pasta, shrimp, celery, green onion, and dill to the dressing and toss until evenly coated.
- Chill and Serve: Refrigerate for at least 30 minutes before serving, then finish with extra dill and lemon zest.
When and What to Serve with Shrimp Pasta Salad
This shrimp pasta salad is best served chilled and is perfect throughout the spring and summer months. It’s especially great for cookouts and holiday weekend spreads.
Serve it with:
- grilled barbecue chicken
- fresh fruit
- corn on the cob
- potato chips
- hawaiian rolls
How to Make Shrimp Pasta Salad Ahead of Time
You can prepare this pasta salad up to 1 day in advance. Store covered in the refrigerator for up to 2 days.
This mediterranean bean salad is a crowd pleaser too and is even better when made in advance!
Equipment I Use to Make Shrimp Pasta Salad
- Spider Strainer – great for straining the shrimp to place them in an ice bath
- Microplane – so helpful for lemon zest
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw completely before cooking.
Can I use another pasta shape?
Yes. Small shells or elbows would work well.
Can I use dried dill instead of fresh?
Fresh dill is highly recommended for the best flavor.
What do I do if the pasta absorbed some of the dressing?
This is very common with pasta salads. Stir in a small spoonful of mayonnaise and a squeeze of lemon juice before serving.
Print
Shrimp Pasta Salad
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
For the Shrimp
- 1 pound shrimp, peeled and deveined, tail off
- 4 cups water
- 1 lemon, halved and squeezed
- 1 teaspoon Old Bay seasoning
- 1 teaspoon chicken bouillon powder or concentrate
- 1 teaspoon kosher salt
For the Pasta Salad
- 8 oz ditalini pasta
- ¼ cup celery, thinly sliced
- ¼ cup green onion, thinly sliced
- 2 tablespoons fresh dill, chopped
For the Dressing
- ½ cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dijon mustard
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt
Instructions
- Bring 4 cups water, the squeezed lemon halves, 1 teaspoon Old Bay seasoning, 1 teaspoon chicken bouillon, and 1 teaspoon kosher salt to a gentle boil. Add the shrimp and cook for 2-3 minutes, until pink. Transfer the shrimp to an ice bath, then drain and pat dry. Chop into bite-sized pieces.
- Bring a large pot of water to a boil and heavily salt it. Add 8 oz ditalini pasta and cook until fully tender according to package directions. Drain and rinse under cold water to cool.
- In a large mixing bowl, whisk together ½ cup mayonnaise, 2 tablespoons lemon juice, 2 teaspoons lemon zest, 1 teaspoon dijon mustard, ½ teaspoon Old Bay seasoning, ¼ teaspoon black pepper, and ½ teaspoon kosher salt.
- Add the cooled pasta, shrimp, celery, green onion, and dill to the bowl. Toss until evenly coated.
- Refrigerate for at least 30 minutes before serving. Garnish with additional dill and lemon zest.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Mains
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