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Lemon Shrimp Pasta Salad

Lemon Shrimp Pasta Salad. With a creamy, low fat, yogurt based dressing this shrimp pasta salad makes a sensible addition to your summer BBQ table or as a side dish at any time of the year.

Lemon Shrimp Pasta Salad using a low fat yogurt based dressing.

Lemon Shrimp Pasta Salad

With summer barbecue season already in high gear, it’s always a challenge to keep new and interesting side dishes coming. They are greatly needed to serve beside all those steaks,  grilled chicken breasts, ribs or whatever else you have coming off the backyard barbecue.

This super easy Lemon Shrimp Pasta salad uses an easy to prepare, low fat, yogurt based dressing. It makes for a tangy compliment to the substantial bites of pasta.

Some julienne slivers of fresh, sweet snow peas add colour, flavour and great crunch too.

You can use whatever pasta you like in this recipe but next time you are in the dry pasta aisle, slow down and take a look at some of the interesting shapes you may find there.

Close up of steamed shrimp

Pre-cooked shrimp can also be used in this recipe.

There are dozens of different pasta shapes you may never have heard of, like me when I saw these dishi volanti pasta disks which definitely add add an interesting visual dimension to the salad.

Set a pasta salad out that’s made with these on a buffet table and you’ll definitely have folks asking questions and gravitating toward it first. The point is that even with the simplest of dishes like this uncomplicated shrimp pasta salad, small changes to make them more visually appealing can make them more memorable and interesting.

Lemon Shrimp Pasta Salad using a low fat yogurt based dressing.

Lemon Shrimp Pasta Salad

Like this Lemon Shrimp Pasta Salad recipe?

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If you like this recipe you may want to check out this recipe for Shrimp and Glass Noodle Salad. It’s a meal in itself.

Tiger Shrimp and Glass Noodle Salad

Tiger Shrimp and Glass Noodle Salad

You will find over 20 great pasta and potato salad recipes in our very popular post for Newfoundland Cold Plates.

Newfoundland Cold Plate

Newfoundland Cold Plate

Lemon Shrimp Pasta Salad using a low fat yogurt based dressing.
Yield: 6 servings

Lemon Shrimp Pasta Salad

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

With a low fat, yogurt based dressing this shrimp pasta salad makes a sensible addition to your summer BBQ table or as a side dish at any time of the year.

Ingredients

  • 2½ cups cooked pasta, rinsed and cooled
  • 1½ cups small cooked shrimp, peeled and de-veined
  • ½ cup thinly sliced red pepper
  • ½ cup julienne fresh snow peas

For the dressing

  • ⅔ cup plain Greek yogurt
  • zest of one lemon, finely grated
  • juice of one lemon
  • 2 cloves finely minced garlic
  • 4 tbsp olive oil
  • 1½ tbsp honey
  • salt and pepper to season
  • 2 tbsp chopped chives

Instructions

  1. Cook the pasta to al dente and rinse well with cold water.
  2. Leave the pasta to drain well while you prepare the dressing and the rest of the salad.
  3. For the dressing
  4. Whisk together all of the ingredients and let it sit for 20 minutes if time allows. This allows the lemon zest to infuse flavor into the dressing.
  5. If you like a thinner dressing you can always add a little more lemon juice or even a little skim milk.
  6. Toss together the dressing with the shrimp, pasta, peppers and snow peas.

Notes

When serving leftovers of this salad, I like to re-toss the salad with a little buttermilk or skim milk. This helps to revive the creaminess of the dressing if the pasta absorbs some of the moisture from it.

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

6

Amount Per Serving Calories 230Saturated Fat 1gCholesterol 81mgSodium 258mgCarbohydrates 21gFiber 1gSugar 6gProtein 12g

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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Janice

Monday 18th of May 2020

Can I use sour cream instead of the plain yogurt? I really dislike yogurt so looking for any substitution please

JodiD

Friday 17th of April 2020

I make something very similar to this but I add lemon cooking oil and a few drops of Essential lemon oil it really adds that extra lemon flavor for all those who love lemon.

Darlene Keddy

Wednesday 4th of July 2018

Made this tonight for dinner on a very, very hot night. It was so refreshing and delicious. I used organic Canadian garlic and found two cloves too hot. I will adjust next time (I should have known.). I only needed 1/2the dressing, which I’m saving to thin down my leftovers. I also added fresh raw garden peas and some yellow peppers I had in the fridge. Soooooo good! Loved the lemony light dressing for summer! Thx Barry! I own both your cookbooks and follow you on Twitter and get your emails! You are my favourite author of recipes! Darlene from Waterloo.

Barry C. Parsons

Sunday 8th of July 2018

Thanks so much Darlene! If you are a baker look for my new cookie book coming this fall.

Christine Lindsay

Tuesday 13th of March 2018

There is no heading on this recipe when you print it out

Barry C. Parsons

Tuesday 20th of March 2018

Thanks, fixed now.

LindY G Sherrod

Monday 14th of July 2014

I fell in love with this salad at 1st sight, and can't wait to try it. It is sure calling my name, looks so darn yummy. Thank you very much for sharing with us. LindY G

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