Creamy Shrimp Pasta Salad

This creamy shrimp pasta salad is my go-to for summer cookouts and family picnics because it is light refreshing and packs a punch of flavor from juicy shrimp crisp veggies and a tangy dressing. It is always the first dish gone at gatherings and leftovers are a rare treat.

I first tried this on a hot July day and we ended up eating it cold straight from the fridge on the porch. Now it is my must-have for summer gatherings especially when I want something everyone will love and can eat outdoors.

Ingredients

• Rotini pasta: gives the salad a fun texture and holds the dressing in each twist look for a gluten free version for special diets
• Shrimp: peeled and cooked tender and sweet these make the salad feel special buy firm wild-caught shrimp if possible for the best flavor
• Mayonnaise: creates the creamy base use real mayo for the richest result
• Sour cream: adds extra tang and smoothness choose full fat for better body
• Dijon mustard: brings brightness and a hint of sharpness grab a jar with visible seeds for an extra kick
• Lemon juice: infuses the salad with fresh tang squeeze your own for the cleanest bright taste
• Fresh dill: packs in an herby punch chop it just before mixing for the most flavor
• Peas: sweet and poppy thaw frozen peas fully for no added water
• Red onion: adds mild sharpness choose a firm onion and chop finely for the best bite
• Bell peppers: colorful crunchers use a mix of red yellow or orange peppers for beauty and sweetness
• Celery: brings crispness and a clean taste pick pale green stalks for tenderness
• Salt: ties all the flavors together use fine sea salt so it dissolves easily
• Black pepper: adds just a touch of heat crack fresh for best aroma

Step-by-Step Instructions

Cook the pasta:

Bring a large pot of salted water to a rolling boil and add rotini pasta. Cook for about ten minutes stirring regularly until fully al dente. Drain immediately and rinse under cold water until the pasta is cool to the touch. Set aside in a colander to remove all excess water.

Prepare the shrimp:

If starting with raw shrimp place them into simmering water and poach gently for about three minutes or until pink and just opaque. Drain and spread them on a tray to cool. Pat with a towel to remove surface moisture and cut any larger shrimp into bite-sized pieces. If using pre-cooked shrimp simply thaw and pat dry thoroughly.

Mix the dressing:

In a medium mixing bowl whisk together mayonnaise sour cream Dijon mustard lemon juice and chopped fresh dill along with salt and pepper. Mix until smooth and taste for salt and tang. Adjust with an extra squeeze of lemon or a pinch more salt if needed.

Combine the ingredients:

In your largest mixing bowl add the cooled pasta shrimp peas red onion diced bell peppers and celery. Gently toss just enough to distribute everything evenly without smashing the vegetables.

Dress and toss:

Pour the creamy dressing all over the pasta salad mixture. Using two large salad spoons fold and toss carefully until every piece is coated and glossy. Scrape down the sides so all the flavors mix evenly.

Chill and serve:

Cover the bowl with plastic wrap or a tight lid and refrigerate for at least one hour or until fully chilled. Just before serving sprinkle extra dill on top if you like for a pretty finish.

Save

Fresh dill completely transforms this dish with a lively summer flavor note. When I have a big bunch of dill from my garden I always make extra salad and bring it to friends. Last Fourth of July we all ate it picnic style on a big old blanket in the backyard.

Storage Tips

Keep leftover shrimp pasta salad in an airtight container in the coldest part of the fridge for up to three days. Stir well before serving to redistribute the dressing as it may settle at the bottom. Do not leave it out at room temperature for more than two hours especially in hot weather to keep it safe and fresh.

Ingredient Substitutions

If you are out of dill try finely chopped parsley or tarragon for a new twist. Greek yogurt works beautifully in place of sour cream for extra protein and an even tangier flavor. Any short pasta shape will work in a pinch such as penne or shells so use what is already in your pantry.

Serving Suggestions

Serve this chilled as a main dish on busy nights with a big green salad. For parties or picnics pair with sliced melon corn on the cob or potato chips for casual finger food fun. It always looks pretty on a platter with lemon wedges and extra herbs.

Save

Cultural and Historical Context

Cold pasta salads became a staple of American cookouts in the 1950s when backyard dining exploded in popularity. Shrimp pasta salad in particular has long been a favorite for summer entertaining since it feels fancy but is very easy to make ahead. In my family we always think of this as a dish for celebrations at the lake or simple porch suppers.

Recipe FAQs

→ What type of pasta works best for this dish?

Rotini is ideal as its spiral shape holds the creamy dressing well, but other small shapes like fusilli or penne can be used.

→ Can you use pre-cooked shrimp?

Yes, pre-cooked shrimp can be thawed and added directly, saving time while keeping the texture tender.

→ How long should the salad be chilled?

Chilling for at least one hour allows the flavors to blend and the dish to become nicely chilled and refreshing.

→ What gives the salad its creamy texture?

A combination of mayonnaise and sour cream creates the rich and smooth dressing that coats the ingredients evenly.

→ Can additional herbs be added?

Fresh dill is traditional, but parsley or chives can also enhance the freshness without overpowering the flavors.