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Shrimp Pasta Salad in a glass bowl with fresh dill and lemon on the side.
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5 from 5 votes

Shrimp Pasta Salad

Shrimp Pasta Salad is the perfect summer main course or side dish. You'll love the fresh shrimp and tender pasta in a vibrant lemon dill sauce. It's a flavor explosion!
Prep Time15 minutes
Cook Time10 minutes
Refrigeration30 minutes
Total Time55 minutes
Course: Salad
Cuisine: Seafood
Keyword: Pasta Salad, Shrimp
Servings: 8 servings
Calories: 316kcal
Author: Echo Blickenstaff

Ingredients

  • 1 lemon
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tablespoon fresh dill
  • ½ teaspoon salt
  • 4 cups bow tie farfalle pasta uncooked
  • 1 pound medium shrimp shelled, deveined and cooked
  • 1 cucumber sliced
  • 2 carrots sliced
  • 1 red pepper chopped in thick chunks
  • 4 green onions with tops thinly sliced

Instructions

  • For the dressing, zest the whole lemon and then juice it. Combine the zest, lemon juice, mayonnaise, sour cream, fresh dill, and salt. Set aside.
    Glass bowl of lemon dill dressing. Spatula on the side.
  • Cook pasta according to package directions, drain and rinse with cold water.
    Colander of cooked bow tie pasta.
  • Combine pasta, shrimp, cucumber, carrots, pepper, and green onions.
    Bowl of combined bow tie pasta, green onions, red bell peppers, carrots and cucumbers. Wooden spoon on the side.
  • Pour dressing over salad ingredients and mix well.
    Glass bowl of mixed pasta, red bell peppers, cucumbers, carrots, green onion, carrots, shrimp and lemon dill dressing. Wooden spoon on the side.
  • Cover and chill in the refrigerator for at least 30 minutes, but several hours or overnight is best.
    Glass bowl of Shrimp Pasta Salad garnished with fresh dill.

Notes

Using Fresh Dill:
    • Store - Find it at your local market in the produce section or grow your own.
    • Farmers market - In the market, it comes in long stems with feathery leaves of the dill weed coming off the stem.
    • Cut - I have found the easiest way to cut small amounts for recipes like this is to use kitchen shears or a pair of clean scissors. Clip the feathery leaves into approximately 1/8 inch pieces until you have the needed amount. Don't use the thick stems, just the feathery leaves.
    • Refrigerate - If you can, allow the salad to fridge overnight; the flavor and fragrance of the dill grow stronger as it sits and enhances whatever dish you're using it in.

Nutrition

Calories: 316kcal | Carbohydrates: 29g | Protein: 17g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 156mg | Sodium: 682mg | Potassium: 337mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4615IU | Vitamin C: 34mg | Calcium: 129mg | Iron: 2mg