Shrimp Pasta Salad is light, flavorful, and guaranteed to impress at your next gathering with tender shrimp, al dente pasta, and crisp veggies that are tossed in a zesty lemon-honey-Dijon vinaigrette.
This chilled pasta salad is bright, herbaceous, and bursts with irresistible texture thanks to crunchy sugar snap peas, shallots, and celery. Whether you’re hosting a backyard party, packing it for a picnic, or meal-prepping for the week ahead, this refreshing cold shrimp pasta salad delivers bold flavor with minimal effort.
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🗝️ Recipe’s key points
- Southern-style pickled shrimp pasta salad recipe comes together in under an hour. You can also make-ahead shrimp pasta salad for potlucks or picnics!
- With lean shrimp, crisp veggies, and a zesty vinaigrette, it’s a refreshing dish that still feels hearty and filling.
- Every bite is a mix of tender pasta, crunchy vegetables, and fresh herbs. It’s as beautiful to look at as it is tasty.
Serve this shrimp pasta salad chilled, and watch this fresh, flavor-packed one-dish wonder disappear in minutes!
🛒 Ingredients
This is an overview of the ingredients. You’ll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Ice – Used to chill the shrimp quickly, stopping the cooking process and preserving its tender texture.
- Shrimp – I’ve used medium-sized shrimp which must be peeled and deveined.
- Orecchiette pasta – This ear-shaped pasta catches the dressing well and keeps its structure in cold salads.
- Old Bay Seasoning – Brings classic Southern seafood flavor with a warm kick of spice. This is the lower-sodium one.
- Lemon Juice – Adds brightness that balances the richness of the vinaigrette and enhances the shrimp.
- Dijon mustard – This semi-spicy mustard adds sharpness and helps emulsify the dressing for a smooth texture.
- Honey – Provides a hint of sweetness to round out the tangy vinaigrette.
- Extra-virgin olive oil – The base of the dressing, adding richness and fruity notes. Always use high-quality olive oil.
- Garlic – Delivers bold, savory flavor that intensifies as the salad ingredients meld together.
- Shallots – Adds mild, sweet onion flavor and delicate crunch.
- Sugar Snap Peas – Offer crisp texture and a sweet bite to this shrimp pasta salad.
- Celery – Brings a light crunch and subtle peppery flavor.
- Seasonings: Kosher salt, black pepper, crushed red pepper flakes – These add great flavor. You get a nice mix of saltiness, earthiness, and a little heat.
- Flat-leaf parsley – Adds freshness and a clean, slightly peppery herbal note.
- Fresh dill – Infuses the salad with a grassy, aromatic flavor that compliments seafood.
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Cook the pasta until al dente as directed in the recipe card below.
- Transfer the pasta with a spider skimmer or slotted spoon to a paper towel-lined baking sheet and let it cool completely. Leave the boiling water on the heat.
- Add Old Bay seasoning to the boiling water and let it continue to boil for another 2 minutes. Add the shrimp to the seasoned boiling water and let it cook until just pink and cooked through (about 2 minutes). Immediately transfer the cooked shrimp to the prepared bowl of ice water and leave the shrimp for 7 minutes to completely cool.
- While the shrimp cools, start to prepare the dressing. Whisk together the lemon juice, mustard, and honey in a medium bowl. Gradually whisk in the oil until smooth and combined. Whisk in garlic, and remaining seasonings until combined.
- Add all of the salad ingredients in a large bowl.
- Add the homemade vinaigrette and toss until well coated. Serve immediately or cover this pickled shrimp salad to store in the fridge for up to 24 hours.
🥫 Storage
Store any leftover Southern shrimp pasta salad in an airtight container in the fridge for 2-3 days.
If this cold shrimp pasta salad is a bit dry from storage in the fridge, toss it with a splash of fresh lemon juice or olive oil. This will add some moisture back and provide some freshness in flavor.
Don’t freeze this lemon shrimp pasta salad. The freezing is likely to ruin the texture of the fresh salad ingredients.
📚 Variations
- Make this honey mustard shrimp salad vegetarian by using chickpeas or creamy white beans in place of the shrimp.
- Swap out the shrimp for other kinds of mean, such as lump crab meat, flaked smoked salmon, or grilled chicken.
- Make this dish gluten-free with gluten-free pasta (brown rice pasta, chickpea or lentil pasta, or quinoa pasta).
- You can use different types of pasta in this summer shrimp salad. Some great options are fusilli, penne, farfalle (bow ties), or rotini.
- Try other fresh herbs. Tarragon, basil, cilantro, chives, or mint are all great options to explore.
- An easy one-bowl shrimp pasta salad with herbs can be easily enhanced with other greens and vegetables. This is a quick way to change up the dish. How about trying some arugula, baby spinach, or watercress? You can also add blanched green beans, chopped cucumber, grated carrots, sliced cherry tomatoes, or even roasted corn kernels.
- Make a creamy salad dressing by combining the homemade vinaigrette with Greek yogurt.
👩🏻🍳 Tips
- Short pasta, like the Orecchiette used in this recipe, works beautifully by catching bits of dressing and herbs.
- Seasoning the boiling water enhances the flavor of the pasta and the shrimp from the inside out. Don’t skip this simple but essential step.
- Be careful not to overcook the pasta or it can turn mushy and won’t hold up well when tossed with dressing and vegetables.
- You want to cool the pasta as fast as you can to stop the cooking process. Spreading the pasta out on a baking sheet provides enough surface area for it to cool quickly. Likewise, transferring the shrimp to a bowl of ice water helps to keep the texture of the meat firm.
- If the salad has been in the fridge for a day or more, add a splash of olive oil or lemon juice before serving. This will refresh the flavors and help loosen any clumps.
- Chop or slice any herbs and veggies uniformly. It will make the fresh herb pasta salad look better and provide a well balanced flavor profile.
- After chilling, pat the shrimp dry with paper towels to avoid watering down the honey mustard vinaigrette.
- If you want to make this snap pea pasta salad ahead of time, hold off on adding the sugar snap peas. You should also wait to mix in any other crunchy veggies. Add them just before serving to keep them crisp and fresh.
🤔 FAQs
Can I make this Shrimp Pasta Salad ahead of time?
Absolutely! In fact, it tastes even better after a few hours in the fridge. You can make it up to a day in advance—give it a quick toss before serving.
Yes, the shrimp should be fully cooked and cooled before adding to the salad. You can boil, steam, or sauté them—or use pre-cooked shrimp for extra ease.
Short pasta shapes, such as rotini, fusilli, bow ties (farfalle), or penne, are great options. They hold the vinaigrette well and are easy to eat in a salad.
Definitely! Try asparagus, green beans, or even arugula. As for herbs, dill, parsley, basil, and tarragon all work beautifully—mix and match to taste!
Cold or at room temperature is best. It’s a chilled pasta salad—refreshing and perfect for warm weather.
Absolutely! Just grab your favorite gluten-free pasta. Also, make sure your mustard and other ingredients are certified gluten-free.
t’s a one-dish meal on its own, but it also pairs well with crusty bread, grilled corn, or a crisp white wine like Sauvignon Blanc.
If you want cold pasta salads that everyone will love, here are some of my favorites to try:
- Tuna Pasta Salad – This chilled tuna pasta salad is packed with protein and full of fresh veggies. It’s a tasty and satisfying option for a side dish or a light lunch.
- Spicy Deviled Egg Pasta Salad – Creamy and bold, this pasta salad gives a spicy twist to deviled eggs. It features jalapeño relish and optional dill pickles. This dish is perfect for Easter, backyard barbecues, or potluck tables any time of year. Enjoy!
- Italian Pasta Salad – A classic crowd-pleaser, this easy-to-make Italian pasta salad is full of zesty flavors. It’s a perfect choice for your social gatherings!
🍽 What to serve with shrimp pasta salad
This cold summer pasta salad with shrimp and vegetables is a delicious one-dish meal that you can enjoy as is. It also pairs really well with crusty bread (Ciabatta Bread or Pugliese Bread), grilled corn, or a crisp white wine like Sauvignon Blanc.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Pasta Pot – for cooking the pasta
- Baking sheet – a good place to let the cooked pasta cool
- Large mixing bowl – large bowls are good for easy mixing
- Small mixing bowl – this is a good size for mixing the vinaigrette
- Whisk – needed for mixing the liquid ingredients
- Citrus Juicer – for squeezing the lemons
- Sharp knife – the sharper the better when cutting veggies
- Cutting board – a sturdy surface is important for cutting
- Liquid measuring cup – needed for measuring the liquids in the recipe
- Dry measuring cups and measuring spoons – for accurate ingredient amounts in the recipe
📞 Chiacchierata (chat)
And there you have it, amici—your new favorite warm-weather pasta salad! If you’re hosting a backyard party, packing lunch for the beach, or just craving something fresh, this Shrimp Pasta Salad is perfect. It’s got that southern charm from the marinated shrimp. You’ll love the crunch of spring veggies and the punch of lemon. The tangy honey mustard dressing pulls everything together, just like a good Italian Nonna with her apron strings.
Make it ahead, serve it chilled, and watch it disappear faster than you can say “ancora un po’, per favore!” (just a little more, please!) Grazie mille for joining me in the kitchen—don’t forget to snap a pic and tag me when you make it!
Buon appetito e alla prossima!
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
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cooking fun and easy.
📖 Recipe
Southern Shrimp Pasta Salad
This one-bowl wonder combines al dente pasta, bright lemony shrimp, crunchy snap peas, and a tangy honey mustard vinaigrette. Perfect for summer BBQs, potlucks, or lazy lunches on the porch.
Servings: 6 servings
Calories: 638kcal
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Ingredients
- Ice
- 3 tablespoon Kosher Salt
- ¼ tsp Kosher salt
- 12 oz. orecchiette pasta uncooked
- 3 tablespoon Old Bay seasoning lower-sodium Old Bay Seasoning
- ¾ teaspoon Old Bay Seasoning lower-sodium Old Bay Seasoning
- 1 lb. medium-size raw shrimp peeled and deveined
- ¼ cup fresh lemon juice from 2 lemons
- 1 Tbsp. coarse-grained Dijon mustard
- 1 Tbsp. honey
- 1 cup extra-virgin olive oil
- 1 tsp. minced garlic from 2 garlic cloves
- ½ tsp. crushed red pepper
- ¼ tsp. black pepper
- 2 cups fresh sugar snap peas sliced
- ½ cup shallots thinly sliced (from 2 shallots)
- ½ cup thinly sliced celery from 2 ribs
- 1 cup fresh dill roughly chopped
- ½ cup fresh flat-leaf parsley roughly chopped
Instructions
Cook and cool pasta:
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Fill a large bowl with ice and water; set aside.
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Bring 12 cups of water and 3 tablespoons of the salt to a boil in a large stockpot over medium-high heat.
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Add orecchiette pasta, and cook, stirring occasionally, until al dente, about 12 minutes.
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Using a spider skimmer or slotted spoon, transfer pasta from boiling water to a paper towel-lined baking sheet; let cool completely, about 10 minutes. Do not remove boiling water from the heat.
Cook and cool shrimp:
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Add 3 tablespoons of the Old Bay seasoning to boiling water, and boil 2 minutes.
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Add shrimp. Let cook until just pink and just cooked through, about 2 minutes; drain.
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Immediately transfer shrimp to ice water; let shrimp cool completely, about 7 minutes.
Make the dressing:
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In a medium bowl, whisk together lemon juice, Dijon mustard, and honey.
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Gradually whisk in oil until smooth and combined.
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Whisk in minced garlic, crushed red pepper, black pepper, and remaining ¼ teaspoon salt and ¾ teaspoon Old Bay seasoning until combined.
Finishing the seafood salad:
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Place the pasta, shrimp, sugar snap peas, shallots, celery, dill, and parsley in a large bowl; add vinaigrette, and toss until well coated. Serve immediately or, if serving later, cover and refrigerate for up to 24 hours.
Notes
Choosing the right pasta: We used orecchiette for this recipe. However, you can also use fusilli, penne, or farfalle if you prefer.
Seasoning the Cooking Water: It might feel like a waste, but trust me on this. Adding a good amount of salt to your cooking water makes a big difference. It enhances the flavor of both the pasta and the shrimp.
Cook the pasta until al dente: Overcooked pasta will fall apart in the salad.
Stop the cooking process: Move the hot pasta to a baking sheet. Place the cooked shrimp in an ice water bath. This helps stop the cooking process and gives you the perfect texture for both.
Revive before serving: If you make this salad up to 24 hours ahead, add a little extra olive oil. This will help loosen the texture if needed.
Storing the Shrimp Pasta Salad: You can make this pasta salad up to 24 hours ahead of serving. The flavors will meld and deepen as it sits. Refrigerate any leftovers in an airtight container for up to two or three days. Revive, if you need to, by tossing with a splash of olive oil or lemon juice before serving.
Nutrition
Calories: 638kcal | Carbohydrates: 55g | Protein: 20g | Fat: 38g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 4070mg | Potassium: 496mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1740IU | Vitamin C: 39mg | Calcium: 132mg | Iron: 4mg
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