Can I use different pasta shapes instead of shells?

Absolutely. Ditalini, elbow macaroni, or even rotini work beautifully. The key is to use a small pasta that will hold the dressing and mix-ins nicely.

Is it necessary to chill the salad before serving?

Yes, chilling is highly recommended. The hour (or more) in the fridge allows all the flavors to mingle and meld, making the salad taste even more vibrant and cohesive.

Can I make this salad the night before?

Definitely—and it might even taste better! Prepping ahead saves precious time, and the salad holds up perfectly for a day in the fridge.

Is fresh shrimp required, or can I use frozen?

Both work well! If using frozen shrimp, just be sure to thaw thoroughly and pat dry before adding to the salad so it doesn’t water down the dressing.

Classic Shrimp Pasta Salad Recipe

Description

This Classic Shrimp Pasta Salad is a refreshing and flavorful dish, featuring tender pasta shells, succulent bay shrimp, and a medley of crisp celery, green onions, sweet pickles, and hard-boiled eggs, all tossed in a creamy, tangy pickle-infused mayonnaise dressing. Perfect for potlucks, picnics, or make-ahead meals, this easy salad is both satisfying and irresistibly delicious.

Ingredients

Units Scale

Pasta & Seafood

3 cups uncooked medium shell pasta (or other small pastas such as ditalini or elbow macaroni)
1 pound bay salad shrimp

Vegetables

2 ribs celery, chopped
3 green onions, chopped
8–10 sweet pickles, chopped

Other

3 hard-boiled eggs, chopped

Dressing

1 cup mayonnaise
6–8 tablespoons pickle juice, or more to your taste
kosher salt and freshly ground black pepper, to taste

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the uncooked pasta and cook according to the package directions. Once tender, drain the pasta and rinse it under cold water to stop the cooking process. Allow to drain fully and let it cool.
Combine Salad Ingredients: In a large bowl, combine the cooled pasta, bay salad shrimp, chopped celery, green onions, sweet pickles, and chopped hard-boiled eggs. Toss to distribute the ingredients evenly.
Prepare the Dressing: In a small bowl, whisk together the mayonnaise and pickle juice. Season with kosher salt and freshly ground black pepper to taste. Adjust the pickle juice for extra tanginess if desired.
Dress the Salad: Pour the prepared dressing over the salad ingredients in the large bowl. Gently toss the salad until everything is well-coated with the dressing. Taste and adjust seasoning with additional salt and pepper if needed.
Chill and Serve: Cover the salad and refrigerate it for at least 1 hour, or up to 1 day in advance, to allow the flavors to meld. Serve cold.

Notes

Sweet pickle juice gives the dressing its unique tang and lightness.
For extra tang, add 1 to 2 more tablespoons of pickle juice to the dressing based on your preference.
This salad is best enjoyed chilled and can be made a day ahead for convenience.

Nutrition

Serving Size: 1 serving
Calories: 295 kcal
Sugar: 4 g
Sodium: 617 mg
Fat: 16 g
Saturated Fat: 3 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 23 g
Fiber: 1 g
Protein: 13 g
Cholesterol: 150 mg