With fall right around the corner, there’s no better time than now to enjoy one last taste of summer, and this Easy Shrimp Pasta Salad is the perfect way to do it! This quick, simple recipe brings a refreshing seafood twist to any gathering. Whether you’re passing it around at a potluck, picnic, or at your Labor Day celebration, this crowd-pleasing dish is sure to become a favorite!
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Featuring tender pasta, crisp veggies, and juicy shrimp tossed in a light, creamy dressing, this salad is bursting with flavor in every bite! Even better—it can be made a day ahead for a simple, delicious way to wrap up the summer season.
Round out your Labor Day BBQ with a few more crowd-pleasing sides! My Loaded Baked Potato Casserole is hearty and comforting, the Easiest Corn on the Cob is a summertime classic, and a bowl of sweet, creamy Oreo Fluff Salad is the perfect way to end the meal on a fun note.
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Why You'll Love This Recipe
- Make-ahead friendly – Make this easy recipe up to a day in advance and save the hassle the day of! It’s the perfect ready-to-go meal to pack for lunch or bring to potlucks.
- Quick and easy – Just toss everything together and let the refrigerator do the rest of the work while you sit back and relax.
- Great for potlucks and parties – This recipe is simple to transport and can easily be doubled to feed a crowd! Keep it fresh on the go by packing it in an insulated carrier for easy travel.
- Fresh and flavorful – The combination of fresh, crunchy vegetables, creamy dressing and savory shrimp guarantees refreshing seafood flavors in every bite.
- Light yet satisfying – With tender pasta, crisp veggies, and shrimp, it’s hearty enough to fill you up but still refreshing for warm-weather meals.
- Versatile side or main – Serve it as a flavorful side dish at your Labor Day BBQ or enjoy it as a cool, no-fuss main course on busy weeknights—similar to my hearty Chicken Caesar Pasta Salad, which also works perfectly as a standalone meal.
Ingredients
Gather the ingredients below to make this shrimp macaroni salad!
- Elbow macaroni noodles work great for this pasta salad, but you can always switch them out for any other small pasta shape such as rotini, bowties or small shells. Be sure to cook your pasta just until al dente so it’s not mushy when you add it to the salad.
- Veggies: Celery, bell peppers, and onion should be chopped or diced into bite-sized pieces for the pasta salad. They add the perfect crunch and lots of flavor to the dish.
- Shrimp: Small, cooked salad shrimp are bite-sized and perfect for this pasta salad. You should be able to find these in the frozen seafood section. Be sure to get the pre-cooked shrimp so you can easily thaw them and add them to your salad. You can use larger shrimp, but be sure to chop them into bite-sized pieces.
- Miracle whip is the base of the dressing. You can swap Miracle Whip for any mayo you enjoy.
- Sour cream adds a slight tangy flavor to the dressing.
- Distilled white vinegar thins out the dressing and adds a subtle tang.
- Sugar enhances the flavor without making the dressing sweet.
- Celery seed adds essential flavor to the pasta salad. You won’t want to miss it!
- Ground mustard adds a great flavor to the dish.
- Salt and ground black pepper are added to taste.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Customize your dressing – Make this shrimp pasta salad your own by experimenting with different herbs and seasonings. The options are endless! Try adding fresh dill, basil, or lemon juice for a bright, zesty flavor. If you want a little heat, add paprika or cayenne pepper.
- Crab and shrimp combo – To mix things up, add some lump crab meat for extra seafood flavor or swap the shrimp entirely for crab.
- More veggies – To add more crunch and flavor, try adding cherry tomatoes, peas, or olives into the mix.
- Pasta swap – Use rotini, shells, or bowtie pasta instead of elbow macaroni for a fun texture change.
- Avocado upgrade – Fold in diced avocado just before serving for a creamy, fresh twist.
How to Make Shrimp Pasta Salad
Once you've gathered all your ingredients, cook the macaroni noodles according to the package directions, drain them, rinse them under cold water and follow the steps below for this cold shrimp pasta salad!
- Step 1: Add drained noodles to a large bowl with celery, pepper, onion, and shrimp.
- Step 2: Stir well.
- Step 3: In a separate mixing bowl, add Miracle Whip, sour cream, vinegar, sugar, celery seed, ground mustard, salt, and pepper. Whisk together until smooth.
- Step 4: Pour the dressing over the noodle mixture, stir well to coat, cover, and refrigerate for at least one hour to allow the flavors to meld; stir again just before serving.
Helpful Tips
- Generously salt your water – Always salt your pasta water before adding the noodles. It enhances the flavor of the pasta and makes the whole salad taste better.
- Cook pasta al dente – Follow the box directions and cook your pasta just until al dente so it stays firm and doesn’t get mushy once mixed with the dressing.
- Rinse pasta with cold water – Rinsing stops the cooking process and keeps the noodles from sticking together in your shrimp pasta salad.
- Chill before serving – For the best flavor, refrigerate the salad for at least an hour before serving. This allows the creamy dressing to soak in and the flavors to meld together—just like my Tuna Pasta Salad, which also tastes even better once it’s had time to chill.
- Use small shrimp – Salad shrimp (tiny, cooked shrimp) work best because they mix evenly with the pasta and veggies. If you only have large shrimp, just chop them into bite-sized pieces.
- Stir just before serving – Give the pasta salad a quick toss to redistribute the dressing and freshen it up.
- Keep it cool – Shrimp pasta salad shouldn’t sit at room temperature for more than an hour. Keep it in the fridge, a cooler, or set the bowl over ice if serving outside. You could also use a chiller bowl!
- Brighten it up – Serve with fresh lemon wedges for a zesty squeeze of citrus that pairs perfectly with the creamy dressing and shrimp.
Recipe FAQs
The easiest way to thaw frozen shrimp is to keep it in the refrigerator overnight and let it thaw. If you’re short on time, you can place the shrimp in a sealed plastic storage bag and run it under cold water for a few minutes until it is thawed.
You can absolutely make this pasta salad ahead of time for convenience. Make it the night before you plan to serve or enjoy it and keep it in the fridge until you’re ready!
Stored in an airtight container, shrimp pasta salad will stay fresh for 2–3 days in the refrigerator. Be sure to give it a stir before serving as the dressing may settle.
Shrimp pasta salad is a versatile dish that pairs well with just about anything off the grill. Try serving it alongside our flavorful Tropical Chicken or classic Smash Burgers for the ultimate summer meal. It also makes a great addition to backyard cookouts when paired with sides like my creamy BLT Pasta Salad. Whether you’re hosting a BBQ, packing a picnic, or bringing a dish to a potluck, this salad rounds out any menu with ease.
Storage & Freezing Instructions
Storage Instructions
To store your shrimp pasta salad, keep it in an airtight container in the refrigerator for 2-3 days. Be sure to stir well before serving and add more mayo if needed.
Freezing Instructions
It’s not recommended to freeze this pasta salad as it can become separated and mushy after thawing.
More Pasta Salad Recipes You'll Love
Looking for other summer pasta salad recipes like this? Try these:
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Easy Shrimp Pasta Salad
Ingredients
- 8 ounces elbow macaroni noodles
- 1 cup chopping celery
- ⅔ cup diced bell peppers
- ¾ cup diced onion
- 2 cups small salad shrimp (cooked)
- 1 cup miracle whip
- 2 tablespoons sour cream
- 2 teaspoons distilled white vinegar
- 1 ½ teaspoons sugar
- ¾ teaspoon celery seed
- ¼ teaspoon ground mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Cook macaroni noodles according to the package directions. Drain them and rinse them under cold water. Allow noodles to drain completely then transfer them to a large bowl.
- Add celery, pepper, onion, and shrimp. Stir well.
- In a separate mixing bowl, add Miracle Whip, sour cream, vinegar, sugar, celery seed, ground mustard, salt, and pepper. Whisk together until smooth.
- Pour dressing over noodle mixture and mix well.
- Cover noodle salad and refrigerate for at least one hour, allowing the flavors to meld.
- Stir just before serving.
Notes
- Generously salt your water – Always salt your pasta water before adding the noodles. It enhances the flavor of the pasta and makes the whole salad taste better.
- Cook pasta al dente – Follow the box directions and cook your pasta just until al dente so it stays firm and doesn’t get mushy once mixed with the dressing.
- Rinse pasta with cold water – Rinsing stops the cooking process and keeps the noodles from sticking together in your shrimp pasta salad.
- Chill before serving – For the best flavor, refrigerate the salad for at least an hour before serving. This allows the creamy dressing to soak in and the flavors to meld together.
- Use small shrimp – Salad shrimp (tiny, cooked shrimp) work best because they mix evenly with the pasta and veggies. If you only have large shrimp, just chop them into bite-sized pieces.
- Stir just before serving – Give the pasta salad a quick toss to redistribute the dressing and freshen it up.
- Keep it cool – Shrimp pasta salad shouldn’t sit at room temperature for more than an hour. Keep it in the fridge, a cooler, or set the bowl over ice if serving outside.
- Brighten it up – Serve with fresh lemon wedges for a zesty squeeze of citrus that pairs perfectly with the creamy dressing and shrimp.
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