So, Let’s Talk About This Shrimp Pasta Salad

You know that recipe everyone sort of hounds you for at the family picnic—even though you nearly forgot the dressing once, and your cousin tried swapping shrimp for chicken but, eh... not quite right? Well, this is that dish for me. The first time I made it I used way too much dill (unintentionally channeling the spirit of a pickle), but somehow everyone polished it off anyway. Usually I throw this together when I’m craving something a bit more than just another sandwich for lunch, or on those sticky-hot days when turning on the oven feels like unnecessary punishment. Oh, and one time I dropped half the pasta on the floor—so if a few rogue fusilli find their way in, that’s character, not sloppiness.

Why I've Gotten Totally Hooked on This Salad

I make this when I’ve got leftover shrimp from the night before, or honestly, when I just want to feel like I cooked without truly… cooking. My family practically hovers around the bowl waiting for it to hit the table—it’s part anticipation, part scavenger hunt for the biggest shrimp (they’ve got rules about this, apparently). Still, if I’m in a terrible mood, this is one of those salads I can actually make without burning something—which, look, has happened with boiled eggs before. Don’t ask. (Sometimes I add extra lemon, and then everyone tells me it’s bright and zingy. The only time there were appalled faces was after I tried dried parsley instead of fresh. Nope, not making that mistake again.)

What You’ll Need (And What You Can Totally Swap)

250g (about 2 cups) small pasta: Macaroni’s classic in our house, but honestly, any short pasta will do. Grandad prefers rotini for ‘the nooks’. If you’ve only got penne, go for it.
About 350g cooked shrimp: I use medium, peeled ones, but if you’ve got leftovers or even frozen precooked, that’s perfectly fine. Slight confession: I once tried canned. Didn’t love it, but if you’re really desperate…
1 cup cherry tomatoes, halved: Or just use whatever tomatoes you have that aren’t suspiciously squishy.
1 small red onion, diced: Occasionally I skip this if I don’t feel like, well, crying.
½ cup diced cucumber: No cucumber? I’ve thrown in celery or even diced green apple once for crunch. Actually, the apple was kinda nice.
½ cup mayo (or Greek yogurt for the health-conscious vibe): My aunt swears by Hellmann’s; I’m less fussy.
2 tablespoon good olive oil
Zest and juice of a lemon
Handful of fresh dill and/or parsley, chopped: Don’t overdo the dill unless you want everyone asking if it’s a pickle party again.
Salt & pepper: To taste. Sometimes I’m heavy-handed. I regret nothing.

Let’s Pull It Together (You Got This!)

Boil the pasta in salted water until just al dente—seriously, aim for a minute less than the packet says, otherwise it gets mushy later.
Drain and rinse with cold water. Yes, I know some chefs scream about ‘never rinse pasta’, but trust me, for salads, it keeps things from turning gluey.
While the pasta’s chilling, chop your veggies. Or, if you’re distracted, just tear up what you have and pretend it’s rustic. I won’t tell.
In a big old bowl (the one you borrowed from Aunt June and still haven’t returned), combine the pasta, shrimp, and all your veggies.
Whisk together mayo (or yogurt), olive oil, lemon zest and juice, herbs, salt, and pepper. Dump it over the salad and toss. This is where I sneak a taste—sometimes I add a pinch more salt, or another squeeze of lemon, depending mostly on mood.
Chill in the fridge for at least 30 minutes if you can. Honestly…sometimes I eat it straight away, but it’s nicer after it sits. But patience is a virtue I only sometimes have.

What I’ve Learned (Usually the Hard Way)

If you add the lemon juice too soon, the mayo can look a little curdley—but just keep stirring, it works out.
The salad tastes oddly better the next day, but if you put it in a warm car and forget about it (don’t do this), it goes funky QUICK.
Don’t use tiny shrimp; they get a bit lost—use the kind you can actually see in the salad. Unless you’re hiding them, in which case, why bother?

Variations I’ve Genuinely Attempted (Some More Than Once)

With feta and olives: Mediterranean vibe; great if you’re bored of dill.
With spicy Sriracha mayo: I thought it’d be amazing; turns out, just… try a little first. It can totally take over.
Chopped avocado: Delicious for like, thirty minutes. After that it goes a bit sad-looking.
I tried making it with soba noodles once. Actually, I do not recommend—the flavors just didn’t jive for me.

No Fancy Equipment? No Worries

I’ve made this in a mixing bowl and occasionally just tossed it together right in the pot I used for pasta (less washing up—win). If you don’t have a zester, just use the fine side of the cheese grater. Or skip it if you must; the world will keep spinning.

Storing Leftovers (If There Are Any!)

Keep it covered in the fridge, and it should last up to 2 days—though honestly, in my house it never makes it past lunch. The shrimp is best fresh. Oh, and don’t freeze it. I tried, it thaws into a watery mess. Like, why did I even think that’d work?

How I Like to Serve (You Do You)

I serve this straight from the bowl, family-style, usually with a squeeze more lemon and a sprinkle of whatever herb is still not wilted in my fridge. My cousin loves it alongside chips (fries, if you’re reading from the UK; I’m talking potato chips here, not the fancy kind), although sometimes I just eat it right out of the container standing at the sink. Old habits die hard.

Some Oops, Now-I-Know Pro Tips

Don’t skip chilling if you’ve got time. One time I served it almost warm and honestly… regrets. The flavors get friendly only when cold.
I once bought pre-cooked shrimp that was already seasoned—tried using it, and all I could taste was garlic powder. Best to go plain if you can.
If you forget to season the pasta water, you’ll know—like, why is it bland? Just, do it.

FAQ: Real Questions Coming in Hot

Q: Do I have to use mayo? I hate mayo!
A: Oh, you don’t have to—Greek yogurt is lovely. Or try half-and-half. Sometimes I even use a vinaigrette if it’s a hot day and I’m feeling faintly European.

Q: Can I make this ahead?
A: Yes! Actually, I think it’s better the next day. Just maybe keep the herb topping off till you serve, so it doesn’t go sad and floppy.

Q: Is this gluten free?
A: Not with normal pasta, but if you use a GF version, it’s grand (I tried brown rice pasta once—tad gritty, but edible). More pasta options here.

Q: Can I use frozen shrimp?
A: I mostly do, if I’m honest. Just thaw them (under running water if you forgot to plan ahead; I always do) and pat dry.

If you want a primer on prepping shrimp, Simply Recipes has a guide I wish I’d found sooner. On the subject of learning the hard way, more tips for chilled pasta salads (if this one gets you hooked): Serious Eats tested a bunch. They probably didn’t dump theirs on the floor though.

Shrimp Pasta Salad