Shrimp Pasta Salad

Cajun French:  l’huile d’olive (l’ū-eel d’ō-leev) – olive oil


Pasta?  Yes, please.

Pasta is very versatile and can be a main dish, side dish or snack.  This salad fits all three descriptions.  The salad is a great lunch during the heat of the summer or an afternoon snack while enjoying the spring breezes.  It is also one of the best potluck dishes for a crowd.  Anytime, anywhere this is a great dish!

Mais C’est Bon!



  • 1 ½ lb   shrimp, 71-90 count
  • 12 oz rainbow rotini, uncooked
  • 1 small jar chopped pimento
  • 1 cup bell pepper, chopped
  • ½ cup carrot, thinly sliced
  • ½ cup squash, thinly sliced
  • ½ cup cucumber, thinly sliced
  • ½ cup tomato, chopped
  • ¾ cup red onion, thinly sliced
  • ¾ cup Italian dressing
  • 2 tsp Olive oil
  • 1 Tbl mayonnaise
  • Cajun seasoning
  • Cayenne Pepper
  • Paprika
  • Garlic
  • Salt

Heat olive oil in heavy skillet to medium

Place shrimp in skillet

Season with Cayenne Pepper, Salt, and Paprika

Sauté shrimp until cooked, then set aside

Cut vegetables and place in bowl

Cook rotini according to package directions in seasoned water: salt, garlic & Cajun seasoning)

Once cooked, reserve ¼ cup pasta water

Drain pasta and return to pot

Pour ¼ cup Italian salad dressing over pasta and toss

Add pasta water and toss

Add vegetables tossing well

Combine ½ cup Italian dressing and 1 Tbl mayonnaise and whisk together

Pour dressing over pasta and vegetables and toss

Add shrimp and toss

Season to taste


We use a combination of green, yellow and red bell pepper

You can use any combination of vegetables that suites your taste

Leave the shrimp out and it is vegetarian or use crawfish, ham, or other protein


Salad Ingredients
Salad pre Dressed
Salad Dressed
Finished Salad



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