Low Fat Shrimp Pasta Salad Recipe

This low fat shrimp pasta salad is cool, crisp, and packed with fresh flavor—perfect for hot days or make-ahead lunches. With just 4 grams of fat per serving, it’s a heart-smart, low-calorie dish that’s high in lean protein thanks to the shrimp. A tangy, creamy Greek yogurt dressing replaces mayo, keeping things light while still satisfying.

About This Recipe

Every bite of this chilled pasta salad delivers something special: juicy shrimp, crunchy celery, sweet bell pepper, and tender pasta all wrapped in a zesty, herbed dressing. It’s creamy without being heavy, with just the right amount of brightness from lemon and Dijon mustard.

Beyond the flavor, it’s a dream meal prep dish. It holds up well in the fridge for days, making it ideal for work lunches, picnics, or a refreshing side for grilled dinners. No reheating required—just grab and go.

Why This Recipe Belongs in Your Diet

Shrimp is naturally low in fat and high in protein, and using non-fat Greek yogurt instead of mayonnaise slashes calories without losing creaminess. The fiber from the whole wheat pasta adds staying power, making this a filling and nutritious choice for anyone trying to eat lighter.

What You’ll Need (Ingredients)

We’re combining lean shrimp, fiber-rich pasta, and crunchy veggies with a creamy yogurt-based dressing for a refreshing low-fat meal.

• 8 oz whole wheat elbow macaroni: Adds fiber and keeps the salad hearty but healthy.
• 1 lb cooked, peeled, and deveined shrimp (medium size): Lean protein with barely any fat.
• 1/2 cup non-fat plain Greek yogurt: Replaces mayo for creaminess with no fat.
• 1 tbsp olive oil: Just a touch for richness and mouthfeel.
• 1 tbsp Dijon mustard: Adds tang and depth to the dressing.
• 2 tbsp lemon juice: Brightens the salad and balances the creaminess.
• 1 tsp lemon zest: Boosts the citrus flavor.
• 1/2 tsp garlic powder: For subtle savoriness without raw garlic bite.
• 1/2 tsp salt: Brings all the flavors together.
• 1/4 tsp black pepper: Adds a gentle kick.
• 1/2 cup diced red bell pepper: Sweet and colorful crunch.
• 1/2 cup diced celery: Classic crunch that pairs well with shrimp.
• 1/4 cup chopped red onion: Sharp, fresh flavor to balance the creamy base.
• 2 tbsp chopped fresh dill or parsley: Adds a burst of herby brightness.

How to Make Low Fat Shrimp Pasta Salad

1. Cook the pasta: Boil macaroni according to package directions. Drain and rinse under cold water to stop cooking.
2. Prep the dressing: In a large bowl, whisk together yogurt, olive oil, Dijon, lemon juice, zest, garlic powder, salt, and pepper.
3. Combine the salad: Add shrimp, pasta, bell pepper, celery, red onion, and herbs to the bowl with the dressing.
4. Toss and chill: Mix until everything is evenly coated. Chill for at least 30 minutes before serving.
5. Taste and adjust: Add more lemon juice, salt, or pepper if needed before serving.

Recipe Tips and Variations

• Use small shell or rotini pasta if you prefer a different shape.
• Add a handful of halved cherry tomatoes for extra color and sweetness.
• If using frozen shrimp, thaw and pat dry before adding.
• For extra protein, toss in a few tablespoons of white beans or chickpeas.

How to Store Leftovers

Store in an airtight container in the fridge for up to 4 days. Do not freeze this salad, as the texture of the yogurt dressing and shrimp can change when thawed.

Nutrition Facts

• Serving Size: 1.25 cups
• Calories: 280 kcal
• Fat: 4 g
• Carbohydrates: 32 g
• Protein: 22 g
• Sodium: 410 mg

Try More Recipes:

• Low Fat Pasta Primavera With Chicken Recipe
• Low Fat Lemon Chicken Pasta Recipe
• Low Fat Creamy Cajun Chicken Pasta Recipe