Shrimp Pasta Salad

This easy shrimp pasta salad is dotted with plump shrimp, celery, bell pepper, onions, peas, and tender noodles in a creamy mayo-based dressing. 

Why this recipe works

Shrimp pasta salad doesn’t have to be strictly a summer salad. In fact, we make it year-round whenever we’re craving something refreshing and creamy. This pasta salad is similar to our shrimp salad with the addition of noodles and colorful crisp veggies for texture and crunch.

It’s perfect for lugging along to a potluck or holiday party when you don’t want to spend hours preparing a side dish. Fresh vegetables, pasta, shrimp, mayo, and sour cream plus spices and seasonings come together quickly. And it’s even better tasting after it’s had time to chill!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SHRIMP – You can purchase cooked shrimp for this recipe, or if you prefer (like we do) you can cook and cool it yourself. If you are using frozen shrimp, allow it to thaw completely and pat it dry before beginning.

VEGGIES – Peas, celery, red bell pepper, and onion are our go-to choices. Like any pasta salad, you can substitute or add vegetables as you prefer. 

DRESSING – The dressing is a combination of mayo, sour cream, horseradish sauce, and a little sugar to help balance the flavors. The horseradish sauce adds the perfect amount of tang to the creamy base.

PASTA – Rotini pasta is our favorite for pasta salad because the creamy dressings clings to the nooks and grooves well. However, you can substitute with your favorite pasta shape for this recipe if desired.

How to Make Shrimp Pasta Salad

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Cook pasta according to package directions. Drain and rinse under cold water. Toss with a teaspoon of olive oil to keep it from sticking together while you prepare the dressing.
2. In a medium bowl, combine mayonnaise, sour cream, horseradish sauce, sugar, and celery seed. Whisk to combine.
3. In a large bowl, combine prepared rotini, peas, celery, red bell pepper, onion, and cooked shrimp.
4. Add dressing to the bowl and toss everything together until coated well.
5. Cover and refrigerate for 1 hour before serving.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve shrimp pasta salad chilled with grilled chicken, salmon, steak, or other classic barbecue mains or bring along to potlucks and parties. Pile a heaping scoop of shrimp salad into a crisp lettuce leaf or add the mixture to individual cups for serving. Enjoy!

More Salad Recipes

• Ham Salad
• Pea Salad
• Egg Salad
• Lobster Salad

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!

Shrimp Pasta Salad

Fresh vegetables, pasta, shrimp, mayo, and sour cream plus spices and seasonings come together quickly. And it's even better tasting after it's had time to chill!

5 from 3 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It Rate It Save ItSaved!

Cook ModePrevent your screen from going dark

Course: Appetizer, Side Dish

Servings: 4 servings

31 minutes mins

Calories: 428

Author: Amanda Davis

Ingredients

• ▢ 4 ounces rotini pasta cooked, cooled, and drained
• ▢ ½ cup mayonnaise
• ▢ ½ cup sour cream
• ▢ 2 teaspoons horseradish sauce
• ▢ 2 teaspoons granulated sugar
• ▢ 1 teaspoon celery seed
• ▢ ¼ cup frozen peas thawed
• ▢ ¼ cup chopped celery
• ▢ ¼ cup chopped red bell pepper
• ▢ ¼ cup chopped onion
• ▢ 10 ounces raw medium shrimp peeled, deveined, cooked, and drained

Things You’ll Need

• ▢
  Large mixing bowl

Before You Begin

• You can purchase cooked shrimp for this recipe, or if you prefer (like we do) you can cook and cool it yourself. If you are using frozen shrimp, allow it to thaw completely and pat it dry before beginning.
• Like any pasta salad, you can substitute or add in vegetables as you prefer. 
• Store shrimp pasta salad in an air-tight container kept in the refrigerator for up to 3 days.
• Shrimp pasta salad is best served the same day. However, you can prepare it the morning of or the night before, but I wouldn’t plan on prepping it any further than that as shrimp doesn’t keep very long. 

Instructions

• Cook pasta according to package directions. Drain and rinse under cold water. Toss with a teaspoon of olive oil to keep it from sticking together while you prepare the dressing.
• In a medium bowl, combine mayonnaise, sour cream, horseradish sauce, sugar, and celery seed. Whisk to combine.
• In a large bowl, combine prepared rotini, peas, celery, red bell pepper, onion, and cooked shrimp.
• Add dressing to the bowl and toss everything together until coated well.
• Cover and refrigerate for 1 hour before serving.

Nutrition

Serving: 1serving | Calories: 428cal | Carbohydrates: 29g | Protein: 15g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 607mg | Potassium: 271mg | Fiber: 2g | Sugar: 6g | Vitamin A: 715IU | Vitamin C: 17mg | Calcium: 94mg | Iron: 1mg

Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!