Shrimp and Dill Pasta Salad

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Shrimp and Dill Pasta Salad is a creamy pasta salad with shrimp, peas, red pepper, and celery tossed in a mayonnaise-based dressing flavored with dill. This light and refreshing pasta salad is perfect for summer.

Pasta Salad with Shrimp and Dill in a white serving bowl.

 

It’s a wonderfully creamy and delicious pasta salad and definitely deserves a spot on my list of Best Pasta Salad Recipes.

This pasta salad is a great side for a bbq or picnic.

Dill really adds the yum factor to this pasta salad. Use fresh dill. I do not recommend using dried. Fresh dill is easy to grow in a pot and adds tons of fresh summer flavor to your meals. I also love to use it for this Salmon with Creamy Dill Sauce.

Shrimp and Dill Pasta Salad close-up

 

Shrimp and Dill Pasta Salad Recipe Tips:

  • Canned shrimp should only be used as a last resort.
  • Use any pasta shape you like. Bowties, shells, penne, and elbow pasta are all good choices.
  • Try adding a few more veggies if you like. Tomatoes and cucumbers are great additions.
  • Don’t like peas? Leave them out.
  • Can be made up to 24 hours in advance. If the pasta soaks up too much of the mayonnaise, stir a little more in just before serving.

This yummy pasta salad can be eaten as a main dish for a light summer meal. Serve it on a bed of bibb lettuce.

Close-Up of Shrimp and Dill Pasta Salad

Try These Other Amazing Pasta Salads:

Pasta Salad with Shrimp and Dill in a white serving bowl.

Shrimp and Dill Pasta Salad

Course: Side Dish
Cuisine: Southern
Keyword: pasta salad, summer
Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 8
Calories: 361kcal
Shrimp and Dill Pasta Salad is a creamy pasta salad with shrimp, peas, red pepper, and celery tossed in a mayonnaise-based dressing flavored with dill. This light and refreshing pasta salad is perfect for summer.
Print Recipe

Ingredients

  • 8 ounces pasta (rotini, elbow, or penne)
  • 3/4 pound cooked shrimp
  • 1/2 red bell pepper, diced
  • 1 celery rib, diced
  • 1/2 cup finely diced red onion
  • 1 cup frozen peas, thawed

Dressing

  • 1 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablepsoons chopped fresh dill

Instructions

  • Cook pasta in salted water according to package directions. Drain and rinse under cold water.
    Place in a large bowl.
  • Add shrimp, bell pepper, celery, red onion, and peas.
  • In a small bowl, stir together mayonnaise, lemon juice, sugar, salt and pepper.
  • Add dressing to bowl with pasta and stir to mix.
    Sprinkle the dill on top and mix it in.
  • Cover with plastic wrap and refrigerate for at least 1 hour.
    If pasta soaks up a lot of the mayo, add another 1/4 cup just before serving to make it creamier.

Nutrition

Calories: 361kcal

Shrimp and Dill Pasta Salad close-up

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