This Shrimp Pasta Salad is the ultimate summer side - tangy, crunchy, and perfect for picnics, potlucks, and easy make-ahead meals.
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Why This Recipe Stands Out
One of the things I love most about cooking is finding new ways to enjoy classic dishes. This Shrimp Pasta Salad is a perfect example. Here's why this recipe stands out:
- Bright, Crunchy, and Creamy: The combo of crisp veggies, juicy shrimp, and that creamy dill dressing hits all the right notes - every bite is packed with flavor and texture.
- Make-Ahead Friendly: I love that I can prep this in advance. It tastes even better after a little chill time, which makes it a total winner for potlucks and busy days.
- Lighter, Fresher Feel: Using Greek yogurt instead of mayo keeps the dressing light and tangy without sacrificing creaminess. It’s refreshing and never too heavy.
- Incredible Combo: It’s one of those dishes that disappears fast. The shrimp gives it that “something special,” while the pasta makes it hearty enough to stand on its own.
Key Ingredients
- Penne Pasta – The base of our salad, penne pasta provides a sturdy and satisfying texture to hold up to the other ingredients.
- Shrimp – The star of our dish, shrimp adds a delicious seafood flavor and a protein punch.
- Radishes and Cucumbers – These veggies add a refreshing crunch and a pop of color to our salad.
- Greek Yogurt – We use this as the base for our dressing, it provides a creamy texture and a tangy flavor.
- Lemon Zest – The zest of a lemon adds a bright, citrusy flavor to our dressing.
Substitutions and Variations
This Shrimp Pasta Salad recipe is already a hit, but I wanted to offer some fun variations on the dish. Here are some of my favorite ideas:
- Pasta: We love the penne pasta in this salad, but feel free to substitute with any other shape of pasta you like.
- Protein: If shrimp isn't your thing, try this salad with cooked chicken or even tofu for a vegetarian option.
- Vegetables: The radishes, green onions, and cucumber add a lovely crunch to this salad, but you can get creative with your veggie additions. Try adding in some cherry tomatoes, bell peppers, or even some steamed asparagus.
- Herbs: I love the fresh dill in the dressing, but feel free to experiment with other herbs as well.
How to Make Shrimp Pasta Salad
Step 1: Cook penne according to package instructions and set aside.
Step 2: Cook shrimp in butter and seasonings. Add garlic and cook for 1 minute. Set aside.
Step 3: In a large bowl, combine penne, shrimp, and chopped vegetables.
Step 4: In a separate small bowl, whisk all dressing ingredients together.
Step 5: Pour dressing over the salad and mix to combine. Serve and enjoy!
For full list of ingredients and instructions, see recipe card below.
What to Serve with Shrimp Pasta Salad
- This Shrimp Pasta Salad makes a great light lunch on its own, but you can also serve it with a slice of crusty bread or a dinner roll.
- If you're serving this pasta salad as a main course, consider adding some extra protein on the side. Grilled chicken or steak would be delicious with the flavors of the salad.
- This salad is a great dish to bring to a potluck or BBQ. It pairs well with a variety of grilled meats, so you can serve it alongside burgers, hot dogs, or even grilled sausages.
Frequently Asked Questions
We recommend using medium-sized shrimp for this recipe. Make sure they are deveined, peeled, and pat dry with a paper towel before cooking.
Yes, you can use a different type of pasta if you prefer. While we used penne for this recipe, you can also try it with fusilli, farfalle, or any other short pasta of your choice.
Shrimp is cooked when it turns pink and opaque. This usually takes about 2-3 minutes per side when cooking on medium heat. Be careful not to overcook it as it can become rubbery.
This shrimp pasta salad can be kept in the refrigerator for up to 2 days. After that, the texture of the shrimp and the salad may start to degrade. Be sure to store it in an airtight container to maintain its freshness.
Recipe
Shrimp Pasta Salad
Ingredients
- 6 oz penne pasta
- 1 teaspoon avocado oil
- 1 tablespoon butter
- 12 oz shrimp medium, defrosted and pat dried with a paper towel
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 garlic clove pushed through garlic press
- 4 radishes thinly sliced
- 2 green onions chopped
- ½ cup cucumber diced
- 1 tablespoon capers
For the Dressing:
- ¼ cup dill chopped
- ½ cup Greek yogurt
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Dijon mustard
- 1 tablespoon olive oil
Instructions
- Cook penne in salted water according to the package instructions. Drain, add 1 teaspoon of avocado or olive oil, and set aside while you cook shrimp.
- Meanwhile, heat butter in a medium skillet. Add shrimp, salt and pepper, and cook on medium heat for 2-3 minutes per side until pink. Add garlic and stir for 1 more minute. Remove shrimp from the heat and set aside.
- To make the dressing, whisk all ingredients together in a small bowl until combined.
- In a large bowl combine cooked penne, shrimp, radishes, cucumber, and capers. Pour dressing over the salad and mix to combine.
- Serve.
Notes
- Cook the penne pasta according to the package instructions, but make sure to use salt in the water. This is your opportunity to season the pasta from the inside out.
- After cooking the penne, drain and rinse with cold water to stop the cooking process. Then, don't forget to toss it with a little avocado or olive oil to prevent it from sticking.
Nutrition
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
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