A classic macaroni salad is a beloved staple at any summer gathering, but this recipe takes it to the next level with a smoky, savory twist. By swapping out the traditional add-ins for juicy, zesty grilled shrimp, this dish transforms from a simple side into a stunning, flavor-packed centerpiece.

The beauty of this salad lies in its balance. Tender macaroni and crisp vegetables provide the perfect canvas for the star of the show: succulent shrimp, seasoned with a zesty blend and grilled to perfection. Everything is tied together with a light, tangy dressing that complements the smoky flavor of the shrimp without weighing down the salad. It’s a refreshing and vibrant dish that is perfect for a barbecue, a picnic, or a delicious weeknight meal.

Zesty Grilled Shrimp Macaroni Salad

A Flavor-Packed Summer Side Dish

Yields: 6-8 servings

Prep time: 20 minutes1

Cook time: 10-15 minutes

Ingredients

  • For the Pasta & Veggies:

    • 1 lb elbow macaroni2

    • 1 red bell pepper, finely diced

    • 1 cup corn (fresh or frozen)

    • ½ cup finely diced red onion

    • ¼ cup finely chopped fresh parsley

  • For the Grilled Shrimp:

    • 1 lb large shrimp, peeled and deveined

    • 1 tablespoon olive oil

    • 1 teaspoon smoked paprika

    • ½ teaspoon garlic powder

    • Salt and black pepper, to taste

  • For the Zesty Dressing:

    • ½ cup mayonnaise

    • ¼ cup Greek yogurt or sour cream

    • 2 tablespoons fresh lemon juice

    • 1 tablespoon Dijon mustard

    • 1 teaspoon fresh dill (or ½ teaspoon dried)

    • Pinch of salt and black pepper

Instructions

1. Cook the Pasta

  1. Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente.

  2. Drain the pasta and rinse it with cold water to stop the cooking process. This is a key step to prevent it from getting mushy in the salad. Set aside in a large bowl.

2. Grill the Shrimp

  1. In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.

  2. Preheat a grill or grill pan to medium-high heat.

  3. Place the shrimp on the grill and cook for 2-3 minutes per side, until pink and cooked through. Be careful not to overcook, as the shrimp will become rubbery.

  4. Remove the shrimp from the grill and let them cool slightly.

3. Make the Dressing

  1. In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, fresh dill, salt, and pepper until the dressing is smooth and creamy.

4. Assemble the Salad

  1. To the bowl with the cooled macaroni, add the diced red bell pepper, corn, diced red onion, and chopped fresh parsley.

  2. Pour the zesty dressing over the pasta and vegetables. Stir to combine, making sure everything is evenly coated.

  3. Gently fold the grilled shrimp into the salad.

  4. For best results, cover the salad and refrigerate for at least 30 minutes to an hour to allow the flavors to meld.

5. Serve

  • Serve the Zesty Grilled Shrimp Macaroni Salad chilled or at room temperature.

Pro-Tips for a Perfect Salad

  • Don't Overcook the Pasta: Al dente pasta holds up best in a salad. It will absorb some of the dressing without falling apart.

  • Keep the Shrimp Tender: Grilling shrimp is quick. As soon as it turns opaque and pink, it's done. Overcooking is the #1 reason for tough shrimp.

  • Adjust the Dressing: The beauty of a homemade dressing is you can customize it. Add more lemon juice for a tangier dressing or a little honey for a touch of sweetness.

  • Make it Ahead: You can make the pasta and dressing up to a day in advance. Store them separately in the refrigerator. Just before serving, mix the pasta, veggies, and dressing, then gently fold in the grilled shrimp.