Home » Recipes » Salads » Tangy Shrimp Pasta Salad

Tangy Shrimp Pasta Salad

Tangy Shrimp Pasta Salad is wonderfully creamy and flavorful. Makes a great side for burgers, grilled chicken or pulled pork. Such a tasty summer side dish!

Tangy Shrimp Pasta Salad in a blue mixing bowl.

Coated in a tangy dressing with a little sweetness.

The dressing for this recipe is made by combining mayonnaise and Russian dressing. I love the slight sweetness and tanginess the Russian dressing adds.

Choose a good quality mayonnaise like Duke’s Mayonnaise or Helmanns.

Shrimp salad in a bowl and fresh lemons.

Substitution For Russian Dressing

Instead of using Russian dressing, you can use Catalina dressing, French Dressing, or Thousand Island.

Which Shape Pasta To Use

Pasta salad can pretty much be made with any pasta shape. For this recipe I most like small shell pasta or orecchiette. Cavatappi, elbow pasta, and farfalle also work well.

How I Cook My Shrimp For This Recipe.

First I peel and devein the shrimp. Next I bring a pot of water to a boil. Not a huge amount of water. Just plenty to submerge the shrimp. I add a few teaspoons of garlic salt and then add the shrimp. Small to medium shrimp literally ony take a few minutes to cook. They are done when they are completely opaque. I drain them in a colander and they are ready to go.

Tangy Shrimp Pasta Salad in blue mixing bowl.

Tangy Shrimp Pasta Salad Recipe Tip

Only cook the pasta to al dente. If you overcook it even slightly, it will turn mushy and soft once it soaks up some of the dressing.

Make It Spicy

If you wanted to add some heat to this recipe, you could add 1/4 to 1/2 teaspoon of cayenne pepper.

How To Store Tangy Shrimp Pasta Salad

This pasta salad tastes best when made at least 30 minutes to an hour in advance. It will keep in an airtight conatiner for up to 3 days.

Recommended Equipment

Wooden spoon scooping up pasta salad.

More Pasta Salad Recipes

Tangy Shrimp Pasta Salad

Tangy Shrimp Pasta Salad is wonderfully creamy and flavorful. Makes a great side for burgers, grilled chicken or pulled pork. Such a tasty summer side dish!
PREP: 12 minutes
COOK: 8 minutes
Refrigerate: 30 minutes


  • 12 ounces small shell or orecchiette pasta,
  • 1 cup mayonnaise
  • ¾ cup Russian dressing
  • 2 tablespoons capers
  • 1 tablespoon lemon juice
  • ½ teaspoon celery seeds
  • ½ teaspoon Old Bay Seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¾ cup diced celery
  • ½ cup diced sweet onion
  • 1 ½ pounds small to medium cooked shrimp
  • 2 green onions, sliced


  • Cook pasta according to package directions in a large pot of salted water.
    Drain and rinse under cold water. Set aside.
  • In a large bowl, stir together mayonnaise, Russian dressing, capers, lemon juice, celery seeds, Old Bay seasoning, salt and pepper.
  • Stir in pasta, celery, onion, shrimp and green onion.
  • Refrigerate at least 30 minutes before serving.


Calories: 513kcal
Course: Salad, Side Dish
Cuisine: Southern
Keyword: pasta, Seafood

Want to Save This Recipe?

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

I accept the Privacy Policy

2 thoughts on “Tangy Shrimp Pasta Salad”

  1. I’ve been making shrimp salad for oh my God so many years my mom made it my grandmother made it and it’s nothing like the way you’re making it it sounds good but not as good as mine.

  2. This is a great start, but I added so many things to this recipe and it’s amazing. I cooked the shrimp with Old Bay. I added chapped red pepper for taste and color. Lots of spices, garlic powder, dill weed, much more salt and pepper and twice the lemon juice. I cooked up a can of crab claws in the shrimp pan as well. It’s delicious and i would def make again

Scroll to Top