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Creamy Shrimp & Pasta Salad

This classic shrimp & pasta salad combines tender seafood with perfectly cooked pasta and crisp vegetables in a creamy, zesty dressing – ideal for summer gatherings!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Grain & Pasta Salads
Cuisine: American
Calories: 462
Ingredients Equipment Method Notes

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
  • 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

Equipment

  • Large pot for cooking pasta
  • Colander
  • Large mixing bowl
  • Cutting board and knife

Method
 

  1. Cook pasta according to package directions until al dente. Drain and rinse with cold water until completely cool.
  2. In a large mixing bowl, combine mayonnaise, lemon juice, sugar, garlic, salt, and pepper.
  3. Add cooled pasta, chopped shrimp, celery, bell pepper, onion, and parsley to the bowl with dressing.
  4. Gently toss to coat everything evenly. Taste and adjust seasonings if needed.
  5. Refrigerate at least 30 minutes before serving to allow flavors to blend.

Notes

  • Store in an airtight container in the refrigerator for up to 3 days.
  • If the salad seems dry after refrigeration, add a tablespoon of mayonnaise or a squeeze of lemon juice before serving.
  • For a lighter version, substitute half the mayonnaise with Greek yogurt.