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Shrimp Pasta Salad is one of my favorite dishes to throw together for summer gatherings, picnics, or lazy weeknight dinners. It’s light, refreshing, and full of vibrant flavor thanks to a zesty lemon-dijon dressing and a sprinkle of fresh herbs. Plus, it’s super versatile, I used frozen shrimp I quickly steamed myself, but pre-cooked shrimp work just as well to make prep even faster. It’s like a little seafood vacation in a bowl!

Pantry Ingredients You Will Need
- Mayonnaise – Use a good quality mayonnaise which gives the dressing its creamy base. You can substitute with all Greek yogurt or sour cream if you want to lighten it up more but it will have a much more tart flavor.
- Greek Yogurt – Adds tanginess and protein. Regular yogurt or sour cream are great swaps.
- Lemon Juice & Zest – Brightens everything up! Lime can be used in a pinch.
- Dijon Mustard – Adds a little bite. Yellow mustard works if that’s what you have on hand.
- Fresh Chives – Mild onion flavor. You can use green onions instead.
- Kosher Salt & Ground Pepper – Basic seasonings to balance the flavors.
- Shrimp – I used frozen medium shrimp and steamed them quickly, but you can use thawed, pre-cooked shrimp to keep things super easy.
- Pasta – Shells hold onto all the dressing so well. Elbows or rotini work too.
- Red Bell Pepper – Adds crunch and sweetness. Yellow or orange peppers are fine swaps.
- Celery – For crunch and freshness. Omit if you’re not a fan.
- Frozen Peas – Just thaw and toss in. You could also use snap peas or edamame.
- Red Onion – Adds bite. Shallots or sweet onions would work too.
- Fresh Dill & Parsley – Bright, herby finish. You can use dried herbs if that’s what you’ve got, just use less.
For the full ingredient list and instructions, see the recipe card below.

How to Make Shrimp Pasta Salad
This salad is as simple as stir, chop, toss, and chill:
- In a medium bowl, mix together the mayo, yogurt, lemon juice and zest, dijon mustard, chives, salt, and pepper to make the dressing.
- Chop your cooked shrimp into bite-sized pieces (about thirds).
- In a large bowl, combine the shrimp, cooked pasta, diced bell pepper, celery, peas, and red onion.
- Gently fold in the dressing so everything gets coated without breaking up the shrimp.
- Stir in the fresh dill and parsley. Cover and chill for about 15 minutes to let the flavors mingle.
- Serve chilled with extra herbs sprinkled on top and lemon wedges on the side, if you like.


How to Store Leftovers
Shrimp Pasta Salad stores beautifully:
- Keep leftovers in an airtight container in the fridge for up to 3 days.
- Give it a gentle stir before serving again, you may want to add a little splash of lemon juice or a spoonful of mayo to freshen it up.
- I don’t recommend freezing this one since the texture of the shrimp and pasta may not hold up well.

Serving Ideas and Pairing Options
This pasta salad is a meal on its own, but it’s also a perfect partner for all your summer favorites:
Serve it cold with fresh bread or crackers, and you’ve got an easy, breezy summer meal that everyone will love.

More Easy Pasta Salad Ideas
Shrimp Pasta Salad Recipe

Equipment
- 1 saucepan
- Strainer
Ingredients
- 3 tablespoons mayonnaise
- 2 tablespoons greek yogurt
- 2 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2 teaspoon dijon mustard
- 1 1/2 tablespoon chopped fresh chives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 2 lbs cooked medium shrimp, peeled and deveined, tails removed
- 1 pound pasta, cooked, drained and cooled
- 1 red bell pepper, diced
- 2 celery stalks, chopped
- 1/2 cup frozen peas, thawed
- 1/4 cup red onion, diced
- 3 tablespoons fresh chopped dill
- 2 tablespoons fresh chopped parsley
Instructions
- In a medium bowl, stir together the mayonnaise, lemon juice, zest, dijon, chives, salt and pepper until combined.
- Chop the shrimp into thirds.
- In a large bowl, toss together the shrimp, pasta, bell pepper, celery, peas and red onion. Fold in the dressing, being careful not to break up the shrimp too much, until evenly coated.
- Stir in the fresh herbs. Cover and chill for 15 minutes.
- Sprinkle with extra herbs before serving and serve with lemon wedges, if desired.
Notes
- Make Ahead: This salad is even better after a few hours in the fridge, the flavors get a chance to really come together. Just give it a stir before serving.
- Quick Shrimp Tip: If using raw shrimp, steam or sauté them quickly until pink and opaque, then cool before chopping. Or save time by using thawed, pre-cooked shrimp.
- Pasta Shape Matters: Shells are great for holding onto the dressing, but rotini or bow ties work well too. Avoid delicate pastas that can get mushy.
- Chill Before Serving: A short chill time (15–30 minutes) helps the salad firm up and lets the dressing soak into the pasta.
- Add-ins: Want a little extra flavor or texture? Try adding halved cherry tomatoes, diced avocado, or crumbled feta cheese.
- Dairy-Free Option: Replace the Greek yogurt with additional mayo or a dairy-free alternative to make this salad dairy-free.
- Storage Tip: Store in an airtight container in the refrigerator for up to 3 days. Stir before serving and adjust seasoning if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.