My crab pasta salad recipe is so popular {and so delicious} and I decided to make a variation of that recipe, using shrimp instead of crab.  I changed up a couple of ingredients but left the dressing the same and this easy shrimp pasta salad recipe turned out great!  Be sure to pin this recipe for a delicious spring or summer dinner idea.

Ingredients for Shrimp Pasta Salad

To make shrimp pasta salad, you’ll need pre-cooked small or medium shrimp {I used frozen shrimp and thawed them out before making the recipe but you could even use small canned shrimp if you want}, farfalle pasta, red bell pepper, green bell pepper, red onion, celery, mayo, sour cream, lemon juice, honey mustard, fresh dill, and salt and pepper.

Full measurements and instructions can be found in the printable recipe card at the bottom of this post.

How to Make Shrimp Pasta Salad

The dressing is made by combining the mayo, sour cream, honey mustard, lemon juice, dill, and spices together then chilling it while the other ingredients are prepped.

If you’re not a big mustard fan, you can leave it out.  I’ve made it both ways and it’s just as good without the honey mustard {although I prefer the tang that it adds to the flavor}.

While the pasta is cooking, prep the vegetables that get tossed in the salad.

If you want to spend a few extra minutes of prep time, you can saute the shrimp in a bit of oil over medium-high heat.  I like the seared flavor it adds but, if you’re short on time, the salad is great with the pre-cooked shrimp just tossed in.

Once the pasta is fully cooked, rinse it under cold water until it’s no longer hot, then drain it well, and toss it with the shrimp, vegetables, and creamy dressing.

Refrigerate it for thirty minutes or longer before serving … unless you’re in a big hurry, and then you can eat it right away {it just won’t be quite as cold}.

Refrigerate any leftovers because they’re just as delicious the next day!

Easy Shrimp Pasta Salad Recipe

Yield: 6 servings

Cook Time: 20 minutes

Additional Time: 30 minutes

Total Time: 50 minutes

An easy cold shrimp pasta recipe with diced vegetables and a creamy dressing.

Print

Ingredients

• 1/2 cup sour cream
•  1/2 cup mayonnaise
• 1 tablespoon lemon juice, fresh or bottled
• 1 tablespoon fresh dill, minced
• 1 tablespoon honey mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 16 ounces medium farfalle pasta
• 1/2 pound small or medium shrimp, cooked
• 1/2 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup celery, diced

Instructions

1. In a small bowl, combine the sour cream, mayonnaise, lemon juice, honey mustard, dill, salt, and pepper. 
2. Refrigerate the dressing until ready to use.
3. Cook the farfalle pasta according to package directions. Drain well. Rinse with cold water and drain again. 
4. If desired, saute the shrimp in a pan over medium high heat.
5. Transfer the pasta to a large bowl. Add the shrimp, bell peppers, onion, celery, and dressing. Mix well. 
6. Cover and refrigerate for at least thirty minutes or until ready to serve.