Shrimp Pasta Salad

5 from 3 votes

Al dente tiny pasta tossed with generous amounts of cooked shrimp, crunchy fresh vegetables, and a citrus-spiked creamy dressing all combine to make this shrimp pasta salad irresistible.

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Salad

Cuisine: American

Servings: servings

Author: Mary Younkin

Ingredients

Dressing Ingredients

1 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon sugar
¼ teaspoon granulated garlic or garlic powder
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Salad Ingredients

8 ounces tiny pasta: ditalini, small elbows, or shells
1 pound cooked shrimp, any size chopped into ½-inch pieces
1 cup celery very thinly sliced
1 bell pepper, any color chopped into ½-inch pieces, about 1 cup
¼ cup red onion very thinly sliced and chopped
2 tablespoons fresh Italian parsley chopped small

Instructions

Cook the pasta according to the directions on the package, until al dente. Drain and rinse with cold water until the pasta is cool.
Combine the mayonnaise, lemon juice, sugar, garlic, salt, and pepper in a large mixing bowl. Add the pasta, shrimp, celery, bell pepper, onion, and parsley to the bowl with the dressing.
Toss to coat well. Taste the salad and adjust the seasonings, as desired. Refrigerate until ready to serve.

Notes

I used "spaghetti macaroni" for this recipe. Tiny little elbow macaroni noodles the width of spaghetti noodles. I loved trying new pasta shapes and this one was a win.

Nutrition