I took my favorite pasta salad, added shrimp, and tweaked the seasoning. It can be a side dish or main course, and actually benefits from being made ahead. The key is not to overcook the pasta and to find a good balance of crunchy, creamy and tangy.
Easy and versatile
Simple is usually better, and this pasta salad proves it.
The ingredients are classic and work together really well. There's crunch, tanginess, creaminess, and of course, those meaty shrimp that take the stage.
The shrimp can be marinated first or cooked directly. Either way, they'll be flavorful, but marinating helps flavor meld.
The dressing can be adjusted to your palate, as are the shrimp seasonings. Don't be shy and iterate if you feel like it (old bay seasoning, anyone?).
I don't have many pasta salad recipes on the blog (or seafood dishes, for that matter), but so far, they're classic and worth making, like this old-fashioned macaroni salad or the fantastic antipasto salad with pasta.
FAQ
Any type of short or small pasta works. I love elbow macaroni, but have made it with fusilli and farfalle, which look very pretty. Penne is also a good choice.
I don't recommend it. When you thaw it, it won't have the right texture in my opinion, and mayonnaise doesn't like the freezer.
If eaten as a side dish, ½ to ¾ cup per person is a good serving size.
If having it as a main dish, double or triple that amount depending on the appetite of the eaters.
Tips for cooking short pasta for salad
Use a large pot to allow the macaroni to move and prevent sticking.
Salt the water generously to give the macaroni room to move and prevent sticking. Add about 1 to 2 tablespoons of salt once it boils. The pasta needs to be seasoned from the inside as it boils; the salt it doesn't absorb now is impossible to add later.
Boil the pasta slightly past al dente. Cook the short pasta 1 or 2 minutes longer than usual so it’s fully tender (but not mushy).
Pasta firms up when chilled, so slightly softer works better in a cold salad.
Drain and rinse immediately to stop cooking and cool the pasta quickly. This also removes excess starch, crucial to keep the salad from getting gummy and sticking together.
Drain thoroughly. Let it sit in the colander for a few minutes to remove all excess water. Wet pasta will dilute your dressing.
If not assembling right away, toss with a tablespoon of oil if storing it in the fridge (or a spoonful of the dressing if using in the next few hours) to prevent sticking.
Steps to make shrimp pasta salad
Garlic: I use a smashed clove and then remove it before assembling the salad. If you do want a sharper garlic presence, simply mince it before cooking it with the shrimp and it will be part of the mixture.
Cook the shrimp
You can marinate them for 10 minutes before cooking or do so directly. They will be flavorful either way.
Mix with the pasta
The pasta must be cooked beforehand and then allowed to cool. Don't assemble the salad while the pasta is warm or hot!
Chop the vegetables into small pieces so they fit well into each bite.
Dressing
It has a good balance between creamy and tangy, with a hint of sweetness. That said, you can substitute and adjust quantities to suit your taste.
Kitchen Notes
- Organization: Read the recipe first and ensure you have the ingredients at the correct temperature, the necessary utensils and equipment, and enough workspace. This will make the process so much easier.
- Make ahead: This salad recipe benefits from being assembled and refrigerated a few hours before serving. This will meld the flavors and make it more flavorful.
- Serving pasta salad: it's best to keep it in the fridge until serving time.
- Variations: Adjust to your own taste.
Spicy: add a dash of Tabasco sauce, chili pepper flakes, ground cayenne pepper, or hot smoked paprika.
Other add-ins: add chopped red bell pepper, cherry tomatoes or corn all work well.
Herbs: Use fresh dill or even cilantro.
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Shrimp Pasta Salad
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Ingredients
- 1 cup elbow macaroni or other short pasta
- 1 tablespoon olive oil, or other vegetable oil
For the shrimp:
- 2 cups uncooked shrimp, peeled or shelled
- 1 garlic clove, smashed
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
For the salad dressing:
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper, freshly ground is better
To assemble:
- 1 tablespoon chopped shallot
- 2 tablespoons chopped celery
- 2 tablespoons chopped parsley
Instructions
For the pasta:
- Cook 1 cup elbow macaroni or other short pasta according to the package instructions in abundant salted water until al dente.
- Drain, toss lightly with 1 tablespoon olive oil and let cool completely. You can also rinse the elbows under cold water to stop the cooking. I find that it strips them of some of its flavor, so I let them cool down on their own.
For the shrimp:
- If marinating them, place 2 cups uncooked shrimp in a bowl, add 1 tablespoon lemon juice, 1 garlic clove and 1 tablespoon olive oil. Stir and let marinate for 10 minutes.
- If not marinating them, stir 2 cups uncooked shrimp with 1 garlic clove, smashed, 1 tablespoon lemon juice and 1 tablespoon olive oil in a bowl.
- Cook for 5 minutes in a large skillet over medium heat, stirring. Transfer to a plate, remove the garlic clove, and let the mixture cool.
Make the dressing:
- Stir 3 tablespoons mayonnaise, 3 tablespoons sour cream, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 tablespoon sugar, ½ teaspoon salt and ¼ teaspoon black pepper in a small or medium bowl until smooth.
To assemble:
- In a large bowl, stir together the cold or room-temperature pasta, the cooked shrimp (reserving some to place on top before serving) 1 tablespoon chopped shallot, 2 tablespoons chopped celery and 2 tablespoons chopped parsley.
- Add half of the dressing to the pasta bowl and toss. Add more until you have the desired consistency. Taste the pasta salad and adjust the seasonings if needed.
- Place the salad in the serving bowl or platter, cover it with plastic wrap and refrigerate for half an hour to an hour.
- Stir the salad again before serving it cold with the reserved shrimp and a sprinkle of parsley.
Notes
You can also adjust the proportions of shrimp to pasta; just make sure both are present in every bite. Garlic: I use a smashed clove and then remove it before assembling the salad. If you do want a sharper garlic presence, simply mince it before cooking it with the shrimp and it will be part of the mixture. Make ahead: this salad recipe benefits from being assembled and refrigerated a few hours before serving. This will meld the flavors and make it more flavorful. Serving pasta salad: it's best to keep it in the fridge until serving time.
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