This creamy shrimp pasta salad is a cool, satisfying dinner for warm evenings.

Tender shrimp, curly pasta, and crisp vegetables get tossed in a tangy lemon-dill dressing that tastes bright and fresh. It comes together in about 30 minutes and tastes even better the next day.

What Makes This Shrimp Pasta Salad So Good

The dressing is the main event here. It’s creamy without being heavy because the Greek yogurt cuts the richness of the mayo, and the lemon keeps the whole thing sharp. Fresh dill adds a clean, almost grassy note that feels made for cold seafood.

The shrimp cook quickly in a hot pan, so they stay plump and tender instead of turning rubbery. I toss them in while they’re still a little warm so they soak up the first bit of dressing.

Ingredients

8 oz fusilli or rotini pasta: any short, curly shape grabs the dressing well
1 lb large shrimp, peeled and deveined: tail-on looks pretty, off is easier to eat
2 celery ribs, diced small: gives a clean, watery crunch
1 red bell pepper, diced small: for sweetness and color
¼ cup finely chopped red onion: soak in cold water for 5 minutes if you want a milder bite
½ cup mayonnaise: full-fat holds the creamiest texture
¼ cup plain Greek yogurt: 2% or whole milk keeps it tangy
2 tbsp fresh lemon juice: plus more to taste at the end
1 tsp lemon zest: brightens the whole bowl
2 tbsp chopped fresh dill: more for finishing if you like
1 tsp Dijon mustard: rounds out the flavor without shouting mustard
½ tsp salt: plus more for the pasta water and shrimp
¼ tsp black pepper
1 tbsp olive oil: for searing the shrimp

Variations / Substitutions

Protein: small bay scallops, cooked and chopped chicken, or a can of drained solid white tuna all work. Adjust the cooking method to match.
Herb: fresh parsley, chives, or a mix of both can stand in for the dill. Tarragon gives it a completely different, licorice-like lift.
Dairy-free: use your favorite vegan mayo in place of the mayo and yogurt, and add an extra squeeze of lemon.
Add-ins: halved cherry tomatoes, thawed frozen peas, or diced avocado stirred in just before serving all add something nice without extra work.
Mayo-free: swap the mayo entirely with more Greek yogurt (total ¾ cup) and a drizzle of olive oil so it still coats the pasta.

For a creamy chicken version without seafood, try Chicken Pasta Salad with Tarragon.

How to Make Creamy Shrimp Pasta Salad with Lemon and Dill

Step 1: Boil the Pasta

Bring a large pot of salted water to a boil. Add the 8 oz pasta and cook according to the package directions until al dente. Drain it and rinse under cold water until the pasta feels cool to the touch, then shake off the excess water.

The pasta needs to be fully cooled before you mix it in. If it’s still warm, the dressing will thin out and slide off instead of clinging to the curls.

Step 2: Sauté the Shrimp

While the pasta boils, pat the shrimp dry with paper towels and season them lightly with salt. Heat the 1 tbsp olive oil in a large skillet over medium-high heat. When the oil shimmers, add the shrimp in a single layer and cook for about 2 minutes per side, until pink and just opaque.

You’ll see the edges curl and the grey color turn to pink. Pull them off the heat as soon as the centers lose their translucency so they don’t keep cooking in the carry-over heat.

Step 3: Mix the Dressing

In a large bowl, whisk together the ½ cup mayonnaise, ¼ cup Greek yogurt, 2 tbsp lemon juice, 1 tsp lemon zest, 1 tsp Dijon mustard, ½ tsp salt, and ¼ tsp black pepper until smooth. Stir in the 2 tbsp chopped fresh dill.

The dressing should look pale yellow with little green flecks. Taste it now on a piece of celery or a pasta noodle. It needs to be bright enough to lift the whole salad, so add another pinch of salt or a few drops of lemon juice if it tastes flat.

Step 4: Toss and Serve

Add the cooled pasta, sautéed shrimp, celery, bell pepper, and red onion to the bowl with the dressing. Toss gently until everything is evenly coated. Serve right away, or cover and refrigerate for 30 minutes to let the flavors come together.

Tips for the Best Shrimp Pasta Salad

Use large or extra-large shrimp: they hold their texture better and look nicer in the bowl. Small shrimp tend to get lost in the pasta.
Rinse the pasta really well: you want it cold so it doesn’t melt the dressing. Swish it under cold water for a full 30 seconds and drain for a minute.
Dry the shrimp thoroughly: any moisture left on them will steam instead of sear, so you lose that light golden edge.
Add a splash of dressing before serving: pasta absorbs some dressing as it sits. Stir in a spoonful of mayo or yogurt to bring it back to creamy if it looks dry.

Keeping It Fresh

Refrigerate: store the salad in an airtight container for up to 3 days. The flavors mellow and deepen overnight, so it’s just as good the next day.
Serve cold: pull it from the fridge about 10 minutes before you plan to eat so it’s not icy cold. Give it a quick stir and taste for salt.

What to Serve With Shrimp Pasta Salad

This salad is a full meal on its own, but it pairs well with a handful of crunchy crackers on the side or a slice of buttered sourdough toast. If you want something green, a simple arugula salad with a squeeze of lemon keeps the meal light and fresh. A chilled dry rosé or a citrusy wheat beer rounds out the bright flavors.

Frequently Asked Questions

Can I use a different pasta shape?

Yes, any short shape with ridges or curves works. Shells, farfalle, or cavatappi all catch the dressing, but straight-cut shapes like penne are fine too.

Can I make this salad ahead of time?

You can make it up to 24 hours ahead. I’d suggest holding back a spoonful of dressing and stirring it in right before serving so it feels freshly made.

Can I substitute the mayonnaise?

You can use all Greek yogurt, but the dressing will be tangier and a little thinner. A 50/50 mix of mayo and yogurt gives the best creamy balance.

Can I use dried dill instead of fresh?

Yes, use 1 ½ teaspoons dried dill instead of the fresh. Rub it between your fingers when you add it to release the oils, then let the salad sit longer so the flavor blooms.