Creamy Shell Pasta Salad
A Classic Grocery Store Deli Salad
This simple Creamy Shell Pasta Salad is an easy, old fashioned side dish made with tender shell pasta, finely shredded carrots, crisp celery, and a mayonnaise base that comes together in minutes. This make-ahead pasta salad is perfect for summer cookouts, family gatherings, and potlucks and it only gets better the longer it sits in the refrigerator.
This recipe came about because it reminded me of the seafood salad we used to have when I worked at a Chicago grocery store chain called Jewel Osco. I remember it having baby shrimp and the dressing is also very similar to the crab meat salad we used to sell.
I am not a fan of seafood. I’ve always preferred it with pasta so I made it this way.
When the pasta is boiled toss it with the smooth dressing made from mayonnaise, rice vinegar, sugar, celery salt, dill, and pantry spices. Then let it chill so the flavors have time to fully develop.
This is a simple, creamy side dish that goes great with fried chicken, chicken wings, or as an easy Super Bowl side when you want something familiar instead of coleslaw. Do you know that I heard if you eat coleslaw with fried chicken that it has you running to the restroom?
Maybe this is a better choice if you don’t want to spend game day in the bathroom if the rumor is true.
I’m a big fan of recreating the salads I used to make when I worked at the grocery store. Some of my other favorites are my Seven Layer Salad, my Chicken Caesar Pasta Salad, and my Tangy Tomato Bacon Lettuce and Tomato Pasta Salad.
All of these make great side dishes, especially if you’re serving a football Sunday buffet and want options people can scoop, mix, and go back for more.
The Real One
One question I get asked all the time is what kind of mayonnaise I like to use. I am a lifelong, diehard Hellmann’s mayonnaise fan.
I love the creaminess and the flavor, and it is just what I’m used to cooking with. That being said, I know people are very loyal to Duke’s, and while I don’t mind it and almost get a lemon-like hint from it, I’ll always be a Hellmann’s fan for life.
Measure With Your Heart
The seasonings and measurements in this recipe do not have to be exact. I included the amounts I like, but you can easily use more or less mayonnaise.
Go ahead and adjust any of the spices or herbs to fit your own taste. This is one of those salads where tasting as you go is encouraged, so don’t be afraid to tweak it until it’s just how you like it.
Make Ahead For Flavor
Sometimes I like to make the dressing ahead of time without adding it to the pasta. I mix the mayonnaise, vinegar, seasonings, and sugar until well combined, then stir in the finely shredded carrots and celery and let that sit in the fridge so everything can soften and the flavors really come together.
I’ll often make the dressing the night before the day I’m serving the salad I toss it with the pasta and let it chill for an hour or two before serving.
The other trick to this recipe is making sure the carrots are very finely shredded and the celery is cut into very small pieces. Because the shell pasta is so small, you want all of the vegetables to be about the same size so everything mixes evenly.
Taking the extra time to get everything uniform makes a big difference in the texture of the finished salad.
Some Great Things To Add
A great option for this salad is to add little baby shrimp to turn it into a shrimp salad. You can also stir in crab meat to make it more like a classic crab salad. Get a little extra fancy and add both. It is an easy way to change it up while using the same simple, creamy dressing.
Creamy Shell Pasta Salad Recipe
This simple shell pasta salad is a classic, creamy side dish made with tender pasta shells, finely shredded carrots, crisp celery, and a smooth mayo-based dressing seasoned with celery salt, dill, and a touch of rice vinegar. The pasta is rinsed cold, then tossed with a well mixed dressing and chilled so the flavors have time to come together and soak into every shell. It is an easy make ahead salad that gets even better after a few hours in the fridge and is perfect for potlucks, cookouts, or weeknight dinners.
Ingredients
- 16 ounces small shell pasta (I use Creamette)
- 1½ to 2 cups mayonnaise, add to desired creaminess
- 2 large carrots, peeled and very finely shredded
- 3 celery stalks with leaves, very finely diced (you can use a food processor)
- 2 to 3 tablespoons rice vinegar, to taste
- 1 tablespoon white sugar
- 2 to 3 teaspoons celery salt, to taste
- 2 to 3 teaspoons celery seed, to taste
- 1 teaspoon black pepper
- ¼ teaspoon paprika
- ½ teaspoon dry mustard
- ½ tablespoon dried parsley
- 2 teaspoons dried dill
Instructions
- Bring a large pot of salted water to a boil. Cook the shell pasta according to package directions until tender.
- Drain the pasta, then rinse well with cold water until completely cooled. Set aside.
- In a large bowl, add the mayonnaise, rice vinegar, sugar, celery salt, celery seed, black pepper, paprika, dry mustard, dried parsley, and dried dill.
- Whisk until the dressing is smooth and fully combined.
- Add the finely shredded carrots and finely diced celery to the dressing and stir to combine.
- Cover and refrigerate the dressing for about 30 minutes to let the flavors develop.
- Add the cooled pasta shells to the bowl and gently toss until everything is evenly coated.
- Refrigerate for 1 to 2 hours before serving for best flavor.