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–+ servings
Large bowl of shrimp pasta salad garnished with parsley and black pepper.
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Easy Shrimp Pasta Salad

A cool and creamy macaroni salad made with tender shrimp, crisp vegetables, and a tangy dressing — perfect for picnics, potlucks, and summer meals.
Prep Time10 minutes
Cook Time8 minutes
1 hour
Total Time1 hour 18 minutes
Course: Salad
Cuisine: American
Keyword: pasta salad, shrimp
Servings: 8 people
Author: Sara

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.