This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Shrimp pasta salad is cool, crunchy, and seriously satisfying. You get tender pasta, juicy shrimp, and plenty of crisp veggies, all tossed in a light garlicky vinaigrette. It’s briny, fresh, and the kind of salad that disappears fast at the table.
For more pasta salad inspiration, check out this Salmon Pasta Salad.
Here’s Why This Shrimp Pasta Salad Recipe Works
Tender, juicy shrimp: A gentle poach keeps them sweet, tender, and meaty.
Bright garlic vinaigrette: Olive oil, white balsamic, and fresh garlic create a light pasta salad dressing that coats without weighing it down.
Color and crunch: Tri-color rotini, bell peppers, cucumber, and red onion add snap, freshness, and plenty of visual appeal.
Herb boost: Fresh parsley or dill bring brightness that makes this taste clean and crisp.
Make-ahead friendly: This cold pasta salad chills beautifully and only gets better after a few hours in the fridge.
If you like this recipe, try my cold noodle salad with miso.
Recipe Tips
Cook pasta al dente: Slight bite is key, overcooked noodles will go mushy once chilled. Drain, rinse well, and cool completely.
Season generously: Salt the pasta water and the vinaigrette. Cold dishes need extra seasoning to shine.
Chop veggies evenly: Small, consistent pieces mix better and make every forkful balanced.
Dress at the right time: For the freshest flavor, toss with vinaigrette just before serving if you’ve prepped ahead.
Keep it cold: Chill the salad well (and even your plates) for the most refreshing finish.
For a shortcut, you can purchase a bottle of Italian vinaigrette or Catalina dressing.
Storage: This shrimp pasta salad keeps up to 3 days in the fridge. If making ahead, store the dressing separately and toss just before serving.
If you are looking for more shrimp recipes, check out our creamy coconut shrimp, our firecracker shrimp, or our creamy garlic butter shrimp pasta.
Shrimp Pasta Salad Without Mayonnaise
Shrimp pasta salad is crisp, colorful, and mayo-free. Instead of heavy dressing, it’s tossed in a light garlicky vinaigrette that keeps the flavors bright and the texture fresh. Proof that pasta salad can be bold and satisfying without mayonnaise.
Pin this now to find it later!
Pin It
Pasta Salad with Shrimp
If you make this recipe, please leave a star rating and comment.
Ingredients
- 12 ounces dry pasta, cooked and chilled
- ½ medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 6 green onions, white and green, thinly sliced
- ½ English cucumber, diced
- 1 cup Kalamata olives, sliced
- ⅓ cup red onion, chopped
- 1 bunch curly leaf parsley, chopped
- 1 ½ pounds medium shrimp, poached and chilled
Vinaigrette:
- ½ cup olive oil
- ¼ cup white balsamic vinegar
- 1 to 2 garlic cloves, grated or minced
- Salt and pepper
Instructions
- Add all chopped vegetables, pasta and shrimp to a large salad bowl.
- Combine the olive oil, balsamic vinegar, garlic, salt and pepper to a small jelly jar, shake to combine.
- Drizzle the dressing over the top of the salad and toss to combine.
- Serve in 6 chilled salad plates.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
So colourful and delicious with those jumbo succulent prawns. A perfectly healthy and moreish meal, Pat.
thanks Angie