Pasta Salad

There’s Nothing Like a Fresh Summer Pasta Salad 🌿

Hey Joyful Tribe!
There’s something magical about pasta salad in the summer — it’s cool, creamy, and bursting with flavor. This version is one of my favorites because it’s loaded with fresh ingredients, juicy shrimp, sweet roasted corn, and a creamy dressing that ties everything together. Whether you’re hosting a backyard BBQ or just looking for an easy make-ahead lunch, this pasta salad has your back.

The dressing is where the magic happens: a combo of mayo and sour cream (or Greek yogurt if you like it lighter), a squeeze of lime, fresh parsley, and a touch of cayenne for just the right kick. Mix that with tender pasta and roasted garlic shrimp, and you’ve got a bowl of comfort that’s both refreshing and indulgent.

Let’s get right into it!

Why You’ll Love This Pasta Salad

Quick & Easy: Comes together in under 30 minutes

Creamy & Fresh: The perfect balance of creaminess and zest

Protein-Packed: Thanks to juicy shrimp

Make-Ahead Friendly: Tastes even better the next day!

Great for Summer: Serve it chilled at cookouts, potlucks, or beach picnics

For more summer side ideas, you’ll also love our Corn Salad or this refreshing Fruit Salad with 4-Ingredient Dressing.

What You’ll Need

For the Salad

• 3 cups cooked pasta (fusilli or penne works great)
• ½ cup cooked shrimp (grilled or pan-fried)
• ½ cup roasted corn (fresh or canned)
• 1 red bell pepper, chopped
• 1 tsp roasted garlic (optional but highly recommended)
• 2 tbsp fresh parsley, chopped

For the Creamy Dressing

• 1 cup mayonnaise
• 1 cup sour cream (or plain Greek yogurt)
• Juice of 2 limes
• ½ tsp cayenne pepper (adjust to taste)
• Salt, to taste

💡 Want perfectly al dente pasta? Follow this pasta cooking guide from Barilla.

How to Make Creamy Pasta Salad

• Cook the pasta in salted boiling water according to package instructions. (Check your pasta box or see Barilla’s guide if you need help with timing.) Drain and set aside.
• In a bowl, combine the mayonnaise, sour cream, lime juice, cayenne pepper, and a pinch of salt. Mix until smooth.

• Add in the chopped parsley, cooked shrimp, roasted garlic, and roasted corn. Mix well.

• Add the cooked pasta and chopped red bell pepper to the bowl.

• Mix everything thoroughly until the pasta is evenly coated with the dressing.

• Chill in the refrigerator for at least 30 minutes before serving (optional, but highly recommended).

Pro Tips

• Don’t overcook your pasta: Slightly al dente pasta holds up better in creamy dressings.
• Make it ahead: This salad tastes even better after the flavors have mingled in the fridge for a few hours.
• Swap the shrimp: If you’re not a fan of shrimp, grilled chicken or tofu works beautifully here.
• Want it lighter? Use Greek yogurt in place of sour cream for a tangier, healthier version.
• Add crunch: Toss in some chopped celery or nuts just before serving for texture!

Serving Suggestions

• Serve this with iced zobo or a glass of tigernut milk for a refreshing pairing.
• Pair with grilled chicken, kebabs, or fish
• Great with crusty bread and iced tea for lunch
• Serve in lettuce cups for a fancy appetizer version.

Storage Tips

• Store in an airtight container in the refrigerator for up to 3 days.
• Do not freeze, as the creamy dressing may separate when thawed.
• Stir before serving leftovers to freshen it up.

Final Thoughts

Whether you’re making this for lunch, a picnic, or a light dinner, this Creamy Pasta Salad checks all the boxes. It’s colorful, balanced, and utterly satisfying. Let me know in the comments if you tried it — and don’t forget to rate the recipe!

💬Don’t forget to check out more recipes in our Summer Salad Series. See you in the next one!