Southern Shrimp and Veggie Pasta Salad

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This Southern Shrimp and Veggie Pasta Salad recipe is the BEST shrimp pasta salad ever! We use Old Bay seasoning to add the right flavors to our small pasta that is packed with fresh shrimp, snap peas and celery. Perfect for all of your Summer get togethers this recipe can satisfy a crowd.

A white dish containing pasta salad with shrimp, snap peas, diced red onions, and a creamy dressing. The pasta is mixed with sliced vegetables and shrimp, creating a colorful and appetizing presentation.

Summer means BBQ and we love all of the fabulous side dishes that go along with it. Pasta salads are important piece of the summer BBQ puzzle and are a favorite here in our neck of the woods.

Lots of summer salads are packed with heavy ingredients. Not this beautiful pasta salad, it is a southern shrimp pasta salad WITHOUT mayo. Instead we use bright flavors and make our own quick and easy dressing.

Ingredients

This Shrimp and Veggie Pasta Salad is a cinch to make. One big pot is all you need and some pretty basic ingredients. We also don’t waste any cooking liquid from the pasta either, we drain the pasta with a spoon and reheat the water as well as add our Old Bay to it and let it cook our shrimp too! Easy, good eating and even easier cleanup!

A bowl of pasta salad with shrimp, snap peas, and chopped onions is placed next to a larger white serving dish with similar contents. A fork is in the bowl, and the setup is on a wooden surface.

What You’ll Need

Salt, Old Bay Seasoning, Lemon Juice, Honey, Minced Garlic, Crushed Red Pepper and Black Pepper are the basic seasonings you need.
12 oz uncooked Small Pasta like a Ditalini or a small Rotini.
1 pound of medium Raw Shrimp, peeled, deveined and tails off.
Dijon Mustard and Olive Oil for the best creamy dressing without the mayo!
Fresh Sugar Snap Peas. Ends trimmed and either left whole or halved.
Thinly sliced Celery and Onion. About 1/2 cup of each. For added texture and summer flavor.

See recipe card for full ingredient list and quantities.

Instructions

Literally, the hardest part of this recipe is waiting on the water to boil. We fill a large dutch oven and season it well with salt, about 3 tablespoons and bring it to a boil.

A hand holds a slotted spoon lifting cooked macaroni pasta from a boiling pot on a stove. Another hand holds a paper towel with drained macaroni on a plate. The pot is white and the stove burners are visible.

Cook the pasta per package directions just until al dente. Drain, reserving the pasta water, and set aside.

Hands holding a jar of "Old Bay" seasoning over a white pot filled with liquid on a stove. A slotted spoon and small pasta pieces on a paper towel are on the wooden counter to the right.

Add 3 tablespoons of the Old Bay seasoning to the pasta water and bring back to a soft boil.

A person holds a small bowl of liquid over a pot of brown broth on a stove. The stove is black with three visible burners, and the pot is white with two handles. A wooden countertop with a blue and white plate is adjacent to the stove.

While returning water to a boil, In another bowl, we start with adding the lemon juice for the dressing.

A pot of brown liquid is on a stove next to a blue and white dish containing a yellow substance. A person is holding a bottle of mustard above the bowl, pointing at the label. The stove has black grates and the counter is wooden.

Next, we add in a whole grain or Dijon mustard.

A person is pouring wildflower honey from a plastic bottle into a pot on a stove. The pot contains a brown liquid, possibly a broth or sauce. There is a blue and white bowl with a spoon on a wooden surface beside the stove.

Now we add in the honey. Fresh and local is best!

A person is holding a measuring cup with oil above a pot on a stove. The pot contains a frothy, simmering liquid. On a wooden countertop, next to the stove, there's a blue and white bowl with spices. A whisk is nearby.

Whisk and drizzle in the olive oil. Allowing the mixture to emulsify.

A pot of liquid simmers on a stovetop. To the right, hands hold a jar labeled "Minced Garlic," positioned above a yellow mixing bowl on a wooden surface. The stove has two visible burners.

Next, we add the minced garlic to the dressing.

A pot on a black stove with liquid inside, possibly soup or broth, is simmering. To the right, a hand holds a container of crushed red pepper over a blue-and-white bowl containing a yellow liquid on a wooden countertop.

Add in the crushed red pepper.

A pot on a stove contains a bubbling liquid, possibly broth or soup. On the right, a person is preparing a mixture with red pepper flakes in a blue and white bowl on a wooden countertop.

Black pepper, mixing well to combine.

A person holds a jar labeled "Fine Grind Black Pepper" over a pot of simmering liquid on a stove. A bowl containing oil and crushed red pepper flakes sits on a wooden counter nearby.

Tip: we like using a fine ground black pepper for dressings and vinaigrettes. It tends to mix better.

A pot of broth is simmering on a stove. Nearby, a person is adding salt to a bowl filled with a yellow liquid, possibly melted butter. The stove is black, and the counter is wooden.

Salt for added flavor.

A hand holds a spice jar labeled "Old Bay Seasoning" over a simmering pot on a stovetop. Next to the stove is a wooden countertop with a blue and white bowl containing a yellow liquid and scattered spices.

And about 1/4 tsp more of the old bay to the dressing. Mix all of these well and set dressing aside.

Person holding a bag of jumbo raw shrimp over a pot on a stove. The shrimp are labeled as peeled, deveined, and tail-on, with a quantity of 21-30 per pound. A wooden countertop and part of a blue bowl are visible in the background.

Once the water is boiling, add in shrimp and allow to cook just until pink. 2 to 3 minutes.

A person holding chopped red onions and green celery over a pot of simmering broth on a stove. To the right, uncooked ditalini pasta is placed in a baking dish on a wooden surface.

Add pasta to a large salad or serving bowl. Mix in thinly sliced onion and celery.

A pot of bubbling brown soup is on a stove. Next to it is a white dish with uncooked pasta and snap peas. A stack of wooden boards is underneath and a glimpse of a blue-rimmed plate is visible on the side.

Mix in the sugar snap peas to the pasta mixture.

A pot of soup simmers on a stovetop. To the side, a blue bowl contains shrimp submerged in water with ice cubes. The stove is black and the countertop is made of wood.

Place cooked shrimp into an ice bath.

A person is transferring cooked shrimp from a blue bowl with ice water to a baking dish filled with pasta, snap peas, and red onions. A saucepan is on the stove nearby, and a blue-patterned bowl of liquid is on the wooden countertop.

Drain shrimp and add to pasta salad mixture. Fold in to combine.

A person pours a yellow liquid from a blue and white bowl over a dish containing pasta, shrimp, and green vegetables on a wooden surface. Part of a stovetop is visible on the left.

Pour dressing over salad and toss to coat all of the ingredients. Refrigerate and serve.

A blue patterned bowl contains a pasta salad with ring-shaped pasta, shrimp, sugar snap peas, and red onion slices. A fork is placed on the edge of the bowl. The dish rests on a wooden surface.

Serve and enjoy!

Why Brooke loves this recipe!

Recipes are like antiques. They are meant to be handed down from one generation to another. Each one holding a special memory or nostalgic memory. Here is why we love this one!

Summer is a time of picnics and Sunday socials. Recipes like this shrimp pasta salad are favorites to show off all of the flavor and beauty summer in the South has to offer.

Variations and Substitutions

Pasta salads are a great way to combine your favorite flavors and textures. Here, we share some great additions as well as ideas on how you can make this Southern Shrimp Pasta recipe your own.

Vegetables: Get creative here. Fresh and in season veggies are all a good idea. We also love the idea of this with all of the colors of bell peppers as well as adding in tomatoes too.
Cheese: I don’t know a dish that wouldn’t get better by adding cheese. Whether its just a sprinkle of parmesan over the top or even a pepper jack shredded and combine with the salad. Cheese is always a good idea.
More protein: This recipe is a great way to pack in more seafood by adding crab meat or even some cooked fish or tuna. A great idea is to even make is something totally different by using shredded cooked chicken. It is a great way to use leftover grilled chicken breasts!

Equipment

🔧 I love to share recipes that are no special equipment required but here are a few things that would definitely make this recipe easier!

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How to Meal Prep and Store Them

Like most pasta salads, the longer it is allowed to chill in the refrigerator, the better it is. You can make this up to 24 hours in advance.

This southern shrimp and veggie pasta salad will keep in an airtight container for up to 3-4 days in the refrigerator.

Freezing pasta or cooked shrimp doesn’t usually produce a good result so I would not freeze this prepared recipe.

A blue and white bowl filled with pasta rings, shrimp, and snap peas on a wooden surface. A fork is placed in the bowl. In the background, there is a white serving dish with more of the same dish.

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A bowl of pasta salad with shrimp, sugar snap peas, and diced red onion in a blue-patterned dish. A fork rests in the bowl. Next to it is a larger dish with more of the same pasta salad. Both are placed on a wooden surface.

Southern Shrimp and Veggie Pasta Salad

This southern shrimp and veggie pasta salad is the perfect non mayo based summer salad recipe. Filled with fresh shrimp, snap peas, onion and celery it is perfect for all of your summer barbecues and get togethers.

Prep Time 10

Cook Time 30

Serving Size

Ingredients

3 Tbsp salt divided plus a little more
12 oz pasta uncooked
1 pound raw shrimp peeled, deveined and tail off
1/4 cup lemon juice
1 Tbsp dijon mustard
1 Tbsp honey
1 cup olive oil
1 Tbsp garlic minced
1/2 tsp red pepper flakes
1/4 tsp black pepper
2 cups sugar snap peas fresh
1/2 cup red onion thinly diced
1/2 cup celery thinly diced
3 Tbsp Old Bay Seasoning plus a bit more

Instructions

Bring a large pot of water to boil with about 3 tablespoons of salt. Once boiling, cook pasta according to package directions just to al dente. Drain, reserving pasta water. Set aside.
3 Tbsp salt, 12 oz pasta
Add 3 tablespoons Old Bay seasoning to pasta water and return to a boil. Once boiling, add shrimp and allow to cook for 2 to 3 minutes, just until pink. Place drained shrimp in an ice bath to cool.
3 Tbsp Old Bay Seasoning, 1 pound raw shrimp
In another bowl, mix lemon juice, mustard and honey. Mix well. Use a whisk and drizzle olive oil in to emulsify.
1/4 cup lemon juice, 1 Tbsp dijon mustard, 1 Tbsp honey, 1 cup olive oil
Add in minced garlic, red pepper flakes, black pepper, 1/4 tsp of salt and about 1/2 tsp of old bay seasoning. Mix well and set dressing aside.
3 Tbsp salt, 1 Tbsp garlic, 1/2 tsp red pepper flakes, 1/4 tsp black pepper, 3 Tbsp Old Bay Seasoning
In a large serving bowl, add pasta, shrimp, sugar snap peas, celery and onion. Fold to combine. Drizzle over with dressing and gently mix. Making sure dressing coats all ingredients. Refrigerate for at least 30 minutes to overnight. Serve and enjoy.
2 cups sugar snap peas, 1/2 cup red onion, 1/2 cup celery

See How To Make It!

What to serve with this Southern Shrimp Pasta Salad:

Cheesy Olive Bread

Oven Roasted Okra Fries

Oven Fried Green Tomatoes

Instant Pot BBQ Pulled Pork Tenderloin

🍴 PRO TIP!

Traditionally, pasta salads are made with the original pasta, the macaroni. That is fine for this recipe as well if you have a hard time finding a smaller pasta. We recommend a smaller pasta so it adds to the recipe and doesn’t take away from the shrimp or the veggies.

🗹 RECIPE FAQ’S

How do I revive my pasta salad after its been in the fridge?

Add a bit of olive oil and stir. This should release any ingredients that may have seemed to stuck together.

What can I substitute for lemon in the dressing?

Lemon juice is not everyone’s favorite. If are one of those people or want to sub with something you do have on hand, any acid will work. Things like vinegars, white, red wine or even white wine vinegars will work just as good and add the same level of brightness to the dish.

Why is my shrimp tough?

For shrimp that is not chewy or tough, it is always best to stop the cooking process by placing the hot, cooked shrimp in an ice water bath. This gives them the perfect texture every time.

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