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• Mayonnaise – Use a good quality mayonnaise which gives the dressing its creamy base. You can substitute with all Greek yogurt or sour cream if you want to lighten it up more but it will have a much more tart flavor.
• Greek Yogurt – Adds tanginess and protein. Regular yogurt or sour cream are great swaps.
• Lemon Juice & Zest – Brightens everything up! Lime can be used in a pinch.
• Dijon Mustard – Adds a little bite. Yellow mustard works if that’s what you have on hand.
• Fresh Chives – Mild onion flavor. You can use green onions instead.
• Kosher Salt & Ground Pepper – Basic seasonings to balance the flavors.
• Shrimp – I used frozen medium shrimp and steamed them quickly, but you can use thawed, pre-cooked shrimp to keep things super easy.
• Pasta – Shells hold onto all the dressing so well. Elbows or rotini work too.
• Red Bell Pepper – Adds crunch and sweetness. Yellow or orange peppers are fine swaps.
• Celery – For crunch and freshness. Omit if you’re not a fan.
• Frozen Peas – Just thaw and toss in. You could also use snap peas or edamame.
• Red Onion – Adds bite. Shallots or sweet onions would work too.
• Fresh Dill & Parsley – Bright, herby finish. You can use dried herbs if that’s what you’ve got, just use less.

For the full ingredient list and instructions, see the recipe card below.

How to Make Shrimp Pasta Salad

This salad is as simple as stir, chop, toss, and chill:

1. In a medium bowl, mix together the mayo, yogurt, lemon juice and zest, dijon mustard, chives, salt, and pepper to make the dressing.
2. Chop your cooked shrimp into bite-sized pieces (about thirds).
3. In a large bowl, combine the shrimp, cooked pasta, diced bell pepper, celery, peas, and red onion.
4. Gently fold in the dressing so everything gets coated without breaking up the shrimp.
5. Stir in the fresh dill and parsley. Cover and chill for about 15 minutes to let the flavors mingle.
6. Serve chilled with extra herbs sprinkled on top and lemon wedges on the side, if you like.