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Cold Shrimp Pasta Salad Recipe

Cold Shrimp Pasta Salad Recipe

"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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Cold Shrimp Pasta Salad

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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."

Reviewed Jul. 4, 2012

"I love it :)"

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."

Reviewed Jul. 2, 2010

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

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."

Reviewed Jun. 9, 2009

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

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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