clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy shrimp pasta salad with shells and peas 10

Easy Shrimp Pasta Salad With Shells and Peas

  • Author: Kristy
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x


A super easy shrimp pasta salad with shells and peas—this has lots of veggies and is made with Greek yogurt instead of mayo!


  • 2 cups small shells, uncooked
  • ½ tablespoon extra virgin olive oil
  • 1 cup finely diced red pepper
  • ½ cup finely diced red onion
  • ½ cup finely diced celery
  • 2 cups peas
  • 8 oz. tiny or small shrimp, cooked and deveined
  • 6 oz. non-fat plain Greek yogurt
  • 1.5 tablespoons extra virgin olive oil
  • salt and pepper to taste


  1. In a large kettle, bring water to boil. Add pasta, and boil approximately 10 minutes until completely cooked through.
  2. Strain pasta and add to a large bowl. Mix in about ½ tablespoon of extra virgin olive oil. Let pasta cool to room temperature.
  3. While pasta is cooling, prepare vegetables as described above. If using frozen peas, thaw and set aside. If using canned shrimp, strain and set in the fridge.
  4. Once pasta is cooled, mix in all vegetables and shrimp. Then, mix in Greek yogurt and remaining olive oil. Add salt and pepper to taste preference.
  • Prep Time: 1 hour
  • Cook Time: 15 mins
  • Category: Salads


  • Serving Size: 1 cup
  • Calories: 207
  • Sugar: 4 g
  • Sodium: 278 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 29 g
  • Fiber: 3 g
  • Protein: 13 g