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Shrimp Pasta Salad with Cucumber and Dill


Forget deli-style pasta salad, and try this version with shrimp and a bright lemon dressing. You can even make it up to a day ahead.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2009


  • Coarse salt and ground pepper
  • 3/4 pound large shell pasta
  • 1 pound large peeled and deveined shrimp, tails on (if desired)
  • 1 English cucumber, halved lengthwise and thinly sliced
  • 1/2 cup roughly chopped dill
  • 2 tablespoons light mayonnaise
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard


  1. In a large pot of boiling salted water, cook pasta until al dente. Add shrimp, and cook just until opaque throughout, about 30 seconds. Drain, and rinse with cold water to stop the cooking. Drain again.

  2. Transfer pasta mixture to a bowl; toss with cucumber and dill. In another bowl, whisk together mayonnaise, oil, lemon juice, and Dijon; season with salt and pepper.

  3. Add dressing to pasta mixture, and toss to combine.

Cook's Notes

To keep the texture and flavor of this salad at its vibrant best, toss the pasta mixture and dressing together right before serving.

Reviews Add a comment

  • blue_bronx2000
    12 MAY, 2015
    It had such great potential, but when it came time to serve it, it's like the dressing totally disappeared in the salad. You couldn't taste it for anything. I whipped up an extra batch of the dressing on the spot, but even after pouring that over, we still couldn't taste it. We ended up eating tons of leftover salad - it makes a huge amount - with some store-bought cucumber tzatziki dressing.
  • Marie Morgan
    28 APR, 2014
    I also made this for a baby shower and again for a family get together. Some of my notes: It makes a lot! Had loads left over both times - a good thing. I doubled the dressing and added (horrors!) ranch dressing at the end to make it creamier. The shrimp does, indeed, only take a few seconds to turn pink if thawed. Cut back on the dill if using anything other than fresh cut.
  • Ashley in the kitchen
    19 JUN, 2013
    I have not served this yet, but I will say that based on the taste of the dressing, this will be fantastic (the lemony/dijon/creamy taste is divine)! I added red bell pepper, red onion and fresh parsley to the cucumber and dill. It looks so colorful; I can't wait to eat it for dinner!
  • Dulce Cavanna Ravelo
    14 APR, 2013
    this recipe was the hit of our daughter's babyshower today. it is so tasty and refreshing. several guests requested the recipe. it is sooooo simple to make yet delicious.
  • jreg
    29 JUL, 2010
    Wonderful! I used a 2 lb. bag of jumbo shrimp and used the full lb. of pasta. Increased the dressing a bit and also added feta cheese. Got the dill and kirby cukes fresh out of the garden!
  • Armadilloman
    4 DEC, 2009
    Great recipe
  • lehb
    6 MAR, 2009
    Shrimp cooks extremely fast, and you don't want to overcook it or it will be tough. 30 seconds in boiling water is probably about right, depending on the size of your shrimp. Frozen would take a little longer.
  • dratcliffe
    5 MAR, 2009
    I can't possibly believe thqt shrimp can cook in 30 seconds---must be a misprint !! I also would like to weigh in on requesting the nutritional information.
  • zelda68
    4 MAR, 2009
    i added celery,blk.olives.1/4 cup of peanuts,and 2 slices of pineapple,what a wonderful salad. osbomeet