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This chilled shrimp pasta salad brings together the sweetness of tiny pink shrimp with crunchy vegetables and herbs in a creamy dressing. It's a retro classic that's perfect for summer gatherings, potlucks, or a light family dinner.
I first made this pasta salad for a neighborhood block party last summer, and it disappeared faster than any other dish. Now my family requests it regularly for our weekend lake outings where we need something that can sit out comfortably for a few hours.
Ingredients
- Small cooked salad shrimp: from the frozen section brings sweet seafood flavor without requiring any cooking
- Medium shell pasta: creates perfect pockets to hold the dressing and small shrimp
- Frozen peas: add natural sweetness and bright color
- Celery: provides essential crunch and freshness
- Red bell pepper: contributes sweet crispness and vibrant color
- Green onions: offer mild onion flavor without overpowering
- Fresh dill: brings distinctive herbal notes that pair perfectly with seafood
- Mayonnaise: creates the creamy base for the dressing
- Greek yogurt or sour cream: adds tanginess while reducing the heaviness
- White wine vinegar: balances the richness with necessary acidity
- Dijon mustard: provides subtle depth and helps emulsify the dressing
- Old Bay seasoning: gives that classic seafood flavor profile
Step-by-Step Instructions
- Prepare the Shrimp:
- Thaw frozen salad shrimp by placing them in a colander and running cold water over them for about 5 minutes. Shake thoroughly to remove excess water. The small size of salad shrimp is perfect for this dish as they distribute evenly throughout the pasta.
- Cook the Pasta and Peas:
- Bring a large pot of water to a rolling boil and add a generous pinch of salt. Add pasta and cook until just al dente, usually 7 to 8 minutes, but start checking early. In the final minute of cooking, add the frozen peas directly to the pasta water. This efficiently cooks the peas while saving a pot. Drain everything and rinse immediately with cold water until completely cooled to stop the cooking process.
- Prepare the Vegetables:
- Dice the celery and red pepper into small, uniform pieces about 1/4 inch in size for consistent texture in each bite. Slice green onions thinly, including both white and green parts for color contrast. Chop fresh dill finely to distribute its flavor throughout the salad.
- Mix the Dressing:
- In a large bowl, combine mayonnaise, Greek yogurt, white wine vinegar, Dijon mustard, kosher salt, and Old Bay seasoning. Whisk until completely smooth and well incorporated. The combination of mayo and yogurt creates the perfect balance of richness and tanginess.
- Combine and Chill:
- Add the cooled pasta, peas, thawed shrimp, and all chopped vegetables to the dressing. Fold gently with a rubber spatula to avoid breaking the pasta or shrimp. For best results, refrigerate for at least one hour before serving to allow flavors to meld together, though it can be served immediately if needed.
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The tiny salad shrimp really make this recipe special. I discovered them while recreating my grandmother's recipe, and they distribute so much better than larger shrimp would. Every forkful gets a perfect balance of pasta, vegetables, and seafood.
Make It Your Own
This pasta salad welcomes adaptations based on what you have available. Try adding diced cucumber for extra crunch, swap in chopped parsley if dill isn't your favorite, or add a diced avocado just before serving for creamy richness. The basic formula of pasta, protein, crunchy vegetables, and creamy dressing works with countless variations.
Storage Tips
This pasta salad keeps beautifully in the refrigerator for up to three days in an airtight container. The pasta will absorb some of the dressing over time, so before serving leftover salad, stir in an additional tablespoon each of mayonnaise and yogurt plus a pinch of salt to refresh the texture and flavor. Always allow refrigerated pasta salad to sit at room temperature for about 15 minutes before serving for the best flavor.
Serving Suggestions
Serve this pasta salad as a main dish with a slice of crusty bread and a simple green salad for a complete summer meal. It also works beautifully as a side dish alongside grilled chicken, burgers, or a platter of summer tomatoes. For entertaining, I like to serve it in a large shallow bowl with lemon wedges and additional fresh dill sprinkled on top for visual appeal.
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Frequently Asked Questions
- → What type of shrimp should I use?
Use small cooked salad shrimp, typically found in the frozen section. If unavailable, cook small shrimp using a boiling method for 1 minute.
- → Can I make this ahead of time?
Yes, it is best when allowed to chill for at least 1 hour before serving. Store leftovers in the refrigerator for up to 3 days.
- → How do I prevent the pasta from becoming mushy?
Cook the pasta until just al dente and rinse it with cold water immediately after draining to stop the cooking process.
- → What can I substitute for fresh dill?
If fresh dill is unavailable, use 2 teaspoons of dried dill for a similar flavor profile.
- → What other vegetables can I use?
You can add cucumbers, cherry tomatoes, or even shredded carrots for extra color and texture.