Shrimp and Dill Pasta Salad is a delightful mix of tender pasta, succulent shrimp, and crunchy vegetables, all coated in a creamy, zesty dill dressing. This dish is quick to make—ready in under 30 minutes plus an hour to chill—and it’s perfect for hot days when you want something light yet satisfying. With fresh lemon juice, sweet peas, and vibrant dill, this pasta salad feels gourmet but is simple enough for any home cook to master.
Why You’ll Love Shrimp and Dill Pasta Salad
- Fresh & Flavorful: Juicy shrimp and fresh dill make every bite taste bright and summery.
- Easy Prep: Just boil, mix, chill – no fuss!
- Versatile: Perfect for gatherings, lunches, or as a make-ahead side dish.
- Crowd-Pleaser: Creamy, tangy dressing with a hint of sweetness from peas and red bell pepper.
- Customizable: Try different pasta shapes, add veggies, or swap mayo for Greek yogurt.
Ingredients
Here’s everything you need, rewritten for clarity and ease:
- 8 oz pasta (rotini, penne, elbow, shell, or bowtie – your choice!)
- ¾ lb cooked shrimp, peeled and deveined
- ½ red bell pepper, finely diced
- 1 celery rib, diced
- ½ cup finely diced red onion
- 1 cup frozen peas, thawed
Dressing
- 1 cup mayonnaise
- 1 Tbsp fresh lemon juice
- 1 tsp sugar
- ½ tsp salt
- ¼ tsp black pepper
- 3 Tbsp fresh dill, chopped
Step-by-Step: How to Make Shrimp and Dill Pasta Salad
- Cook the pasta. Boil in salted water according to package directions. Drain and rinse under cold water until cool.
- Combine the base. Transfer pasta to a large bowl. Add shrimp, diced pepper, celery, onion, and thawed peas.
- Make the dressing. In a small bowl, whisk together mayonnaise, lemon juice, sugar, salt, and pepper until smooth.
- Toss to coat. Pour dressing over the pasta mix and stir until everything is evenly coated.
- Add dill. Sprinkle chopped dill over the salad and gently mix to incorporate the flavor.
- Chill. Cover with plastic wrap and refrigerate for at least 1 hour to let flavors meld.
- Adjust creaminess. If the pasta absorbed too much dressing, stir in an extra ¼ cup of mayo (or yogurt) just before serving.
Helpful Tips
- Let it chill completely: Refrigerate for a minimum of one hour—or even overnight—to allow the flavors to fully develop.
- Cook pasta al dente: Helps maintain texture after chilling.
- Prep ahead: All components can be prepped in advance for easy assembly before serving.
- Taste as you go: Adjust seasoning, lemon juice, or dill to suit your palate.
- Try a protein swap: Replace shrimp with cooked chicken, crab meat, or chickpeas for a different twist or a vegetarian-friendly option.
Substitutions And Variations
- Mayo swap: Use plain Greek yogurt, sour cream, or half‑and‑half for a lighter twist.
- Herb twist: Replace dill with parsley, chives, or tarragon for different flavor profiles.
- Veggie add-ins: Try cucumber, cherry tomatoes, shredded carrots, or avocado.
- Pasta swaps: Whole wheat, gluten-free, or vegetable noodles work beautifully.
- Spicy kick: Add a dash of hot sauce, cayenne, or chopped jalapeño.
Storage Instructions
- Keep leftovers fresh: Store in an airtight container in the refrigerator for up to three days.
- Revive before serving: If the salad becomes too thick, stir in a little lemon juice, mayonnaise, or yogurt to restore its creamy texture.
- Not recommended to freeze—pasta and mayo don’t hold texture once thawed.
Nutritional Information
- Calories: ~349 kcal
- Carbohydrates: 26 g
- Protein: 11 g
- Fat: 22 g (Saturated 3 g; Polyunsaturated 13 g; Monounsaturated 5 g)
- Cholesterol: 65 mg
- Sodium: 568 mg
- Fiber: 2 g
- Sugar: 3 g
- Vitamin A: 498 IU
- Vitamin C: 19 mg
- Calcium: 40 mg
- Iron: 1 mg
Serving Suggestions
- Summer BBQs or picnics – serve chilled as a refreshing side.
- Lunch main dish – pair with fresh fruit or a slice of crusty bread.
- Dinner side – complements grilled fish, chicken, or steak.
- Potluck favorite – easy to transport and loved by many.
- Light meal – adjust portion with leafy greens or additional veggies.
Frequently Asked Questions About Shrimp and Dill Pasta Salad
Can I use raw shrimp?
Yes! If using raw shrimp, cook them in boiling water for 2–3 minutes until pink and opaque. Drain and chill before mixing into the salad.
Can I make this gluten-free?
Absolutely. Just swap regular pasta with your favorite gluten-free noodles. The flavor and texture remain deliciously similar!
Is it safe to prepare ahead?
Definitely. You can prep up to a day in advance. Keep the salad chilled in an airtight container for best freshness and flavor.
Can I reduce the mayo?
Yes! Cut the mayo by half and replace with Greek yogurt for a lighter yet creamy texture. Or use a vinaigrette-style dressing if preferred.
Can I add more protein?
Sure thing—mix in extra shrimp, diced chicken, or even beans if you’d like a heartier salad. Just adjust seasoning and dressing volume accordingly.
How do I keep the peppers crisp?
Ensure vegetables are well-drained after chopping. If they get soggy, drain some liquid before tossing the salad.
(FAQ section spans ~150 words total.)
Conclusion
Thank you so much for making my Shrimp and Dill Pasta Salad! I hope this creamy, flavorful dish brings joy, ease, and a touch of sunshine to your table. I absolutely adore the bright dill and juicy shrimp in every bite. It’s one of my favorite go-to recipes, and I’m thrilled to share it with you. Whether you’re feeding family, bringing something to a potluck, or just treating yourself to a lovely meal, this pasta salad won’t disappoint. Enjoy every creamy, zesty forkful—and happy cooking from my kitchen to yours!
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Shrimp and Dill Pasta Salad
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
Description
Shrimp and Dill Pasta Salad is a creamy, flavor-packed dish made with tender pasta, juicy shrimp, crisp veggies, and a tangy dill dressing. It’s a perfect make-ahead meal for summer gatherings, quick lunches, or light dinners
Ingredients
8 oz pasta (rotini, penne, elbow, shell, or bowtie)
¾ lb cooked shrimp, peeled and deveined
½ red bell pepper, finely diced
1 celery rib, diced
½ cup finely diced red onion
1 cup frozen peas, thawed
For the Dressing
1 cup mayonnaise
1 Tbsp fresh lemon juice
1 tsp sugar
½ tsp salt
¼ tsp black pepper
3 Tbsp fresh dill, chopped
Instructions
Cook pasta in salted water according to package instructions. Drain and rinse under cold water.
Transfer to a large bowl and mix in shrimp, bell pepper, celery, red onion, and peas.
In a small bowl, whisk together the mayonnaise, lemon juice, sugar, salt, and pepper.
Pour dressing over pasta and mix until evenly coated.
Add chopped dill and gently stir to combine.
Cover and refrigerate for at least 1 hour before serving.
If needed, stir in extra mayo before serving for a creamier texture.
Notes
You can substitute the shrimp with cooked chicken, crab, or chickpeas. Swap the mayo with Greek yogurt for a lighter version. Add a splash of lemon juice, mayo, or yogurt if the salad thickens after chilling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 349 kcal
- Sugar: 3 g
- Carbohydrates: 26 g
- Protein: 11 g