Shrimp Pasta Salad
This zesty shrimp pasta salad is loaded with tender shrimp, rotini pasta, and crisp veggies, all tossed in a creamy, Old Bay-spiced dressing. It's a make-ahead crowd-pleaser perfect for cookouts, potlucks, and summer meals.
Equipment
- Large pot - for boiling pasta
- Colander - for draining pasta
- Large mixing bowl - for assembling the salad
- Whisk - for blending the dressing
- Small bowl - for mixing the dressing separately
- Sharp chef's knife - for chopping vegetables
- Cutting board
- Microplane or zester - for getting fresh lemon zest
- Airtight container - for storing leftovers in the fridge
Ingredients
- 1 lb medium shrimp - 450g, peeled, deveined, and cooked (fresh or thawed from frozen)
- 12 oz rotini pasta - 340g, or any short pasta
- 1 cup celery - 150g, finely diced (about 3 stalks)
- 1 cup red bell pepper - 150g, diced
- 1/2 cup green onions - 75g, thinly sliced (green and white parts)
- 1/2 cup black olives - 75g, sliced (optional)
- 1/4 cup fresh parsley - 30g, roughly chopped
For the Dressing
- 3/4 cup mayonnaise - 175g
- 2 tbsp Dijon mustard
- 3 tbsp fresh lemon juice - about 1.5 lemons
- 1 tsp lemon zest
- 1 tsp Old Bay seasoning - the secret to that classic shrimp flavor
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp apple cider vinegar - for brightness
- salt and black pepper - to taste
Instructions
- Cook pasta in salted boiling water until al dente. Drain, rinse under cold water, and set aside.
- Thaw shrimp if frozen, pat completely dry, and season with a pinch of Old Bay. Slice large shrimp in half lengthwise.
- Finely dice bell pepper and celery, thinly slice green onions, slice olives, and chop parsley.
- Whisk together mayonnaise, Dijon mustard, lemon juice, lemon zest, Old Bay, garlic powder, onion powder, apple cider vinegar, salt, and pepper until smooth.
- Combine cooled pasta, chopped vegetables, and shrimp in a large bowl. Pour dressing over and gently fold until evenly coated. Fold in parsley.
- Cover and refrigerate for at least 1 hour. Stir before serving, adding extra mayo and lemon juice if needed.
Notes
- Make ahead: This salad can be made up to 24 hours in advance and tastes even better the next day as the flavors meld.
- Dressing tip: If the salad seems dry after refrigeration, stir in 1-2 tablespoons of extra mayonnaise and a squeeze of fresh lemon juice to refresh it.
- Pasta choice: Rotini is classic, but penne, farfalle, or fusilli work well too. Avoid long pasta like spaghetti.
- Shrimp shortcut: Pre-cooked frozen shrimp is convenient and works perfectly. Just thaw and pat dry before using.
- Spice it up: Use Cajun seasoning instead of Old Bay and add hot sauce to the dressing for a spicy version.
- Lighter option: Replace half the mayonnaise with plain Greek yogurt to cut calories while keeping it creamy.
- Customize vegetables: Add cherry tomatoes, cucumber, corn, or avocado based on what you have on hand.
- Storage: Keep refrigerated in an airtight container for up to 3 days. Do not freeze, as the texture will suffer.
- Serving ideas: Serve with grilled corn, stuffed in avocados, alongside deviled eggs, or as a side to grilled fish.
- Transporting: For picnics or cookouts, keep the salad in a cooler with ice packs and don't leave out for more than 2 hours.