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This shrimp pasta salad is so delicious and easy to make. Loaded with shrimp and crab meat with each bite, creamy, flavorful, and ready in just 30 minutes. A creamy pasta salad recipe that’s perfect for lunch, dinner, or a potluck to share.
You may also like my crab pasta salad or my caprese pasta salad.
If you love seafood pasta salad then this pasta salad will be right up your alley. Giving the shrimp pasta salad a nice makeover by adding some crab meat to it. The dressing is made with Greek yogurt instead of mayonnaise, chopped celery for some added crunch, texture, and flavor! Make this seafood pasta salad for a crowd or for your family for lunch or dinner. So filling, easy to make, and oh so good!
Recipe summary
- Quick and easy: super easy to make and ready in just 30 minutes
- Wholesome: made with whole wheat pasta and Greek yogurt instead of mayo
- Amazing: so creamy and delicious, everyone will be pleased
Ingredients you will need
Below is a quick visual and list of ingredients you will need to make this pasta salad. Full measurements are listed further down in the recipe card.
How to make this seafood pasta salad
- Cook pasta: First, boil the water in a large pot with some salt and a drizzle of oil. Add the pasta, stir well and cook until al dente, about 8-10 minutes or according to the package directions. Once done, drain the pasta in a colander and run under cold water; set aside.
- Make the creamy sauce: Next, in a salad bowl, whisk yogurt together with the lemon juice, zest, Old Bay seasoning, chopped chives, salt, and pepper. Stir in the pasta and toss to evenly coat.
- Mix in all ingredients: Add in the shrimp, crab, celery, and gently fold. Taste for seasoning and adjust with salt and pepper, as needed.
- Cool and serve: Refrigerate for 30 minutes to chill and allow the flavors to meld.
Storing, serving, and making ahead
- How to store: this salad is best stored in an airtight container and stored in the fridge for 3-4 days. I do not recommend freezing this salad.
- Serving: you can serve this pasta salad with buns, serve as a side with any main dish, or with any sandwiches.
- Make ahead: it is perfectly ok and even better to make this salad a few hours ahead and store in the fridge for the flavors to absorb and soak in.
Common questions
Pre-cooked shrimp do not need to be rinsed when compared to raw shrimp. But if it makes you feel better, go ahead and rinse shrimp to remove any leftover gunk or shells that may be lingering.
Shrimp can be served warm or cold. For pasta salads, it is best to use cold shrimp and placing the salad in the fridge for the whole meal to get cold.
It is best practice to not keep raw shrimp in the fridge for more than 24 hours. Always freeze any uncooked meat or seafood. If the shrimp is cooked, it is best to eat within 3-4 days. The most I can recommend is 5 days to be on the safe side to prevent foodborne illnesses.
Yes. Feel free to add some blanched veggies like green beans, broccoli, zucchini, or cauliflower.
Types of pasta you can use
Pasta salad is best made with any shaped short pasta. I prefer using whole wheat or whole grain pasta. The different types of short pasta you can use are penne, rotini, elbows, farfalle, Gemelli, rigatoni, wheels, and ziti.
More shrimp recipes
- Avocado corn salad with grilled shrimp
- Garlic shrimp spaghetti
- Shrimp ceviche
- Baked Coconut Shrimp
- Shrimp scampi zoodles
- Creamy Shrimp Pasta
- Cilantro Lime Shrimp
Creamy Shrimp Pasta Salad
Ingredients
- 8 ounces wheat short pasta
- 1 teaspoon salt
- 1 teaspoon olive oil
- 2/3 cup plain Greek yogurt
- 1 lemon, juice & zest of
- 1 teaspoon Old Bay seasoning
- 2 tablespoons chopped chives
- salt and pepper, to your taste
- 8 ounce crab meat, cut into bite-size pieces
- 8 ounce pre-cooked shrimp, cut into bite-size pieces
- 1/2 cup celery finely diced
Instructions
- Boil the water in a large pot with some 1 teaspoon salt and a drizzle of 1 teaspoon olive oil.
- Add the 8 ounces wheat short pasta, stir well and cook until al dente, about 8-10 minutes or according to the package directions. Once done, drain the pasta in a colander and run under cold water; set aside.
- Meanwhile, in a salad bowl, whisk 2/3 cup plain Greek yogurt together with the 1 lemon juice, zest, 1 teaspoon Old Bay seasoning, 2 tablespoons chopped chives, and salt and pepper. Stir in the pasta and toss to evenly coat.
- Add in the 8 ounce pre-cooked shrimp, 8 ounce crab meat, 1/2 cup celery finely diced, and gently fold. Taste for seasoning and adjust with salt and pepper, as needed.
- Refrigerate for 30 minutes to chill and allow the flavors to meld.
Notes
- Use any pasta of choice, try lentil pasta for a healthier protein-packed option
- You may use dairy-free yogurt instead of Greek yogurt
- Make your own Old Bay seasoning by mixing equal amounts of the following spices: paprika, celery salt, celery seed, dry mustard, black pepper, nutmeg, cinnamon, cayenne
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this using real or imitation crab meat? From the pics, it looked more like imitation so wanted to confirm, thanks!
Yes, It’s Immitation.
I added Rainbow spiral Pasta red onion, Dill, parsley flakes, garlic parsley salt, and red bell pepper. The dressing is a combination of fat free Greek yogurt and jarred roasted red pepper; blended in my mini Ninja, then refrigerated overnight. in a Mason Jar. It’s still quite HOT here in AL.
I’m allergic to old bay, do you have a recommendation for substitution?
Hi. You can add a bit of celery salt and a bit of paprika. About 1/4th teaspoon each
Thank you so much! I will try that.
I am going to make this recipe tonight, it looks really delicious!!
Sounds great. Let me know what you think
It was really delicious!! Perfekt dish for family gatherings as well
I made this recipe using whole grain Penne pasta. It was delicious! I will be making this often.
Thanks! Glad you loved it.