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.
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 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.
Try These Other Amazing Pasta Salads:
- Jalapeno Popper Pasta Salad
- Shrimp Remoulade Pasta Salad
- BBQ Ranch Pasta Salad
- Spicy Horseradish Pasta Salad
- BLT Pasta Salad
- Texas Caviar Pasta Salad
Shrimp and Dill Pasta Salad
- 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
- 1 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablepsoons chopped fresh dill
- 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.
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6 thoughts on “Shrimp and Dill Pasta Salad”
I added a sprinkle of a seafood type seasoning and lobster plus scallops.
I’ve made this substituting crab for shrimp and it is even better for me. I tend to like crab a bit more than shrimp. But they both are good with this receipe
Absolutely delicious. I doubled the recipe for the playoff games. A true winner.
This was absolutely one of the best pasta salads I have ever had—delicious! My husband loved it, and if he had his way, we would have eaten the entire recipe. Thank you! It will definitely be made again and again.
I’m lookin at your shrimp and dill pasta salad. I do not care for dill. Is there one thing else you might recommend in its place?
You can use parsley instead. Or basil.