Cold Shrimp Pasta Salad Recipe
Cold Shrimp Pasta Salad Recipe photo by Taste of Home
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Cold Shrimp Pasta Salad Recipe

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"This salad combines two of my favorite foods: pasta and shrimp. It 's a perfect side for a grilled steak but goes just as well with hamburgers and hot dogs. I've made this many times over the years." —Traci K Wynne, Denver, Pennsylvania
TOTAL TIME: Prep: 30 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 6 servings


  • 4 cups uncooked small pasta shells
  • 1 pound cooked small shrimp, peeled and deveined
  • 1-1/2 cups frozen peas, thawed
  • 1/2 cup thinly sliced green onions
  • 1/4 cup minced fresh parsley
  • 1/3 cup reduced-fat mayonnaise
  • 1/3 cup reduced-fat plain yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1-1/2 cup: 391 calories, 7g fat (1g saturated fat), 153mg cholesterol, 430mg sodium, 55g carbohydrate (5g sugars, 4g fiber), 27g protein.


  1. Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the shrimp, peas, green onions and parsley. Stir in the pasta.
  2. In a small bowl, combine the remaining ingredients. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 6 servings.
Originally published as Shrimp Pasta Salad in Taste of Home June/July 2008, p59

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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katlaydee3 User ID: 3741999 230325
Reviewed Jul. 28, 2015

"There is another recipe on this site from the same contributor; Traci Wynne, called Shrimp Pasta Salad. The ingredients are the same, but the measurements completely different. I love that recipe but found this one just okay. I recommend searching for the other one if this sounds good to you."

Fasolka User ID: 5610135 164169
Reviewed Jul. 4, 2012

"I love it :)"

olandek User ID: 821779 148024
Reviewed Jul. 17, 2010

"Delicious, but too much pasta. I started with 3 cups of uncooked pasta, didn't use all of that. I will make it again but use maybe 1 to 1 1/2 cups uncooked pasta. I added celery and a little bit of cocktail sauce - @ 1 tablespoon."

Countrydeb User ID: 3842320 162778
Reviewed Jul. 2, 2010

"Do I have to use reduced fat mayo & yogurt? If I use regular will it still taste as good?"

DebinNC User ID: 4409351 148022
Reviewed Sep. 14, 2009

"This is a wonderful and refreshing salad. It's a big hit when I take it to potluck gathers as a side, but a lot of people tell me it's good enough to be the main course. I use the mini shells and use 3C instead of 4, seems to be a better balance."

chi-rn User ID: 862869 162583
Reviewed Jun. 9, 2009

"Excellent! Even better the next day. Easy, fresh, wonderful!"

pg888 User ID: 3169119 101818
Reviewed Jun. 11, 2008

"Wonderful,fresh flavor. However, this recipe does not have nearly enough dressing for my taste. I would recommend doubling the amount of dressing and perhaps the peas and shrimp as well."

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