Shrimp Pasta Salad

By Rena |

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. An easy creamy pasta salad recipe that’s perfect for lunch, dinner, or a potluck to share.

top view of pasta salad with lemon garnishes on the side

If you love seafood pasta salad then this pasta salad recipe will be right up your alley. Giving the shrimp pasta salad a nice makeover by adding some crab meat to it as well. Made with Greek yogurt instead of mayonnaise, chopped celery for some added crunch, texture, and flavor! Make this pasta salad for a crowd or for your family for lunch or dinner. So filling, easy to make, and oh so good!

Why we love this pasta salad

  • Quick and easy: super easy to make and ready in just 30 minutes
  • Healthy: made with healthier pasta and Greek yogurt instead of mayo
  • Amazing: so creamy and delicious, everyone will be pleased

close up top view of pasta salad in white bowl

Ingredients you will need

Wheat short pasta
Salt and pepper
Olive oil
Greek yogurt
Lemon
Old Bay seasoning
Chives
Surimi (from fish or crab muscle protein), cut into bite-size pieces
Pre-cooked shrimp, cut into bite-size pieces
Celery finely

ingredients shown used to make the pasta salad

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.

collage with cooked pasta in colander on left and dressing on right

Storing, serving, and making ahead

  • How to store: this shrimp pasta salad is best stored in an airtight container and stored in the fridge for 3-4 days. We 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.

top view of pasta salad

Should you rinse shrimp

Pre-cooked shrimps do not need to be rinsed when compared to raw shrimp. But if it makes you feel better, go ahead and rise shrimp to remove any leftover gunk or shells that may be lingering.

Can you eat shrimp cold

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.

Can you eat shrimp after a week

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 we cab recommend is 5 days to be on the safe side to prevent foodborne illnesses. If you have cooked shrimp that’s been sitting in your fridge after a week eats at your own risk but definitely smell it first to make sure it doesn’t have any foul odors.

Types of pasta you can use

Pasta salad are best made with any shaped short pasta. We 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.

close up shot of pasta salad in a bowl

Other shrimp recipes to check out

top view of shrimp pasta in a bowl

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top view pasta salad in a bowl

Creamy Shrimp Pasta Salad

Simple and creamy pasta salad loaded with cooked shrimp and crab and tossed in with celery, chives, and Greek yogurt.
5 from 4 votes
Print Pin Rate
Course: Main Course, Salad
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 343kcal
Author: Rena

Ingredients

  • 8 oz. wheat short pasta
  • 1 tsp salt
  • 1 tsp olive oil
  • 2/3 cup plain greek yogurt
  • 1 lemon juice & zest of
  • 1 tsp Old Bay seasoning
  • 2 tbsp 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 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.
  • Meanwhile, 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.
  • Add in the shrimp, crab, celery, 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

Substitutes:
  • 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
Storage:
Place leftovers in a container and store in the fridge for 3-4 days. Serve cold.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 343kcal | Carbohydrates: 47g | Protein: 34g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 168mg | Sodium: 1523mg | Potassium: 400mg | Fiber: 1g | Sugar: 2g | Vitamin A: 149IU | Vitamin C: 22mg | Calcium: 185mg | Iron: 4mg
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