Meet the side dish you’re going to fall in love with: a stupidly easy pasta salad that’s perfect for spring occasions. It starts with tender pasta, cooked shrimp, bell pepper, and celery that is mixed with a creamy dill dressing. This Dill Shrimp Pasta Salad is a beautiful spring side dish that’s sure to be a hit.

I can’t think of a more quintessential side dish for warmer months than a cold pasta salad. It’s light and refreshing, but still hearty enough to pack a punch on the table. I love that this Dill Shrimp Pasta Salad is full of color. Serve it as an Easter side dish because it adds so much color to your table and it simply reminds me of spring.

When To Make Dill Shrimp Pasta Salad

The fresh dill and bright color of the vegetables make the Dill Shrimp Pasta Salad a great springtime side dish. I love making it for graduations, baby showers, bridal showers, and for Easter. The flavor is light and lemony, but as a pasta dish, it’s a heartier side dish. Serve it with a spiral ham if you want a main dish to accompany it. If the pasta is your main dish, because it’s loaded with shrimp, serve it with some crackers or fresh bread.

How To Make Pasta Salad Ahead Of An Event

Cold pasta salads need time to chill. I suggest prepping the salad at least two hours ahead of an event or the time you want to serve it. If you want to make it the night before, that works even better. The longer the salad sits, the more the flavors will mesh together. The vegetables soften a tiny bit, too. If you feel like the pasta soaked up too much of the dressing, just add a quarter cup more mayonnaise and stir before serving. It should be fabulous!

How To Store Leftovers

Transfer the pasta to an airtight food storage container. Keep the leftovers refrigerated. Since the salad is mayonnaise-based, follow food safety guidelines by not leaving the salad out. Keep it refrigerated immediately after serving. Enjoy the salad within 4-5 days of making it for the best freshness. I do not recommend freezing the salad.

Dill Shrimp Pasta Salad Ingredients:

• Radiator Shape Pasta, but pick any medium pasta shape you prefer.
• Shrimp – Peeled, deveined, and cooked.
• Red Bell Pepper – Orange works as well.
• Celery
• Red Onion
• Mayonnaise
• Lemon Juice
• Granulated Sugar
• Salt and Pepper
• Fresh Dill – Fresh is best for flavor, and I do not recommend using dried dill.

How To Make Dill Shrimp Pasta Salad

Cook the pasta in salted water according to package directions. Drain and rinse under cold water. Place in a large bowl. Add shrimp, bell pepper, celery, and red onion.

In a small bowl, stir mayonnaise, lemon juice, sugar, salt and pepper together. Add dressing to bowl with pasta and stir to mix.

Sprinkle the dill on top and mix it in. Cover with plastic wrap and refrigerate for at least 2 hours. If pasta soaks up a lot of the mayo, add another 1/4 cup just before serving to make it creamier.