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!
Enjoy!!
Ingredients:
- 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
Notes:
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
