Shrimp Pasta Salad With Fresh Fruit Salsa Recipes

PASTA SALAD WITH AVOCADO AND SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and reserve the water. Pour water back into the pot. Add shrimp to the boiling water and cook while stirring until pink, 2 to 3 minutes. Drain shrimp.
• Combine lemon juice, vinegar, shallot, and garlic in a cup. Beat in olive oil until well combined. Season dressing with salt and pepper.
• Combine cooked rotini, shrimp, mixed greens, and avocado in a bowl. Toss salad with the dressing.

SHRIMP LOUIS PASTA SALAD

Steps:

• Cook pasta according to package directions; drain.
• Rinse with cold water to cool quickly; drain well.
• Meanwhile, in a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce,lemon juice, Worcestershire sauce and salt& pepper.
• Stir in cooled pasta and remaining ingredients.
• Serve immediately or cover and refrigerate.

SHRIMP PASTA SALAD

Steps:

• Cook the pasta to al dente according to the package instructions. Drain in a colander, then rinse with cold water to stop the cooking. Shake off as much water as possible. Let the colander with the pasta sit in the sink or on a towel to continue draining while you prepare the rest of the salad.
• In a small bowl or large measuring cup, whisk together the dressing ingredients: Greek yogurt, lemon juice, honey, white vinegar, Dijon, salt, black pepper, and cayenne pepper.
• In a large serving bowl, place the shrimp, celery, bell pepper, peas, green onion, and dill. Shake the pasta once more, then add it to the bowl. Drizzle with the dressing and stir gently to combine. Taste and adjust the seasoning as desired.
• If time allows, place the pasta in the refrigerator and chill for 1 hour prior to serving. Enjoy directly from the fridge or at room temperature.

SHRIMP SALSA

Steps:

• Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.

SHRIMP PASTA SALAD WITH FRESH FRUIT SALSA

Steps:

• Mix all ingredients for Fresh Fruit Salsa.
• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• Divide lettuce leaves among serving plates. Arrange pasta, cucumber, shrimp and avocado on lettuce-lined plates. Serve with salsa.

PASTA WITH GRILLED SHRIMP AND PINEAPPLE SALSA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
• In a large bowl combine pineapple, red pepper, red onion, jalapeno pepper, orange juice, and lime juice. Mix well and set aside.
• Prepare an outdoor grill with an oiled rack set 6 inches from the coals. On a gas grill, place the setting to high. Grill the shrimp for 2 minutes per side.
• Toss the cooked noodles with the salsa. Arrange the shrimp on the pasta and serve.

PEACHY PASTA SHRIMP SALAD

Steps:

• Cook pasta according to directions to al dente. Drain well and place in refrigerator to cool. If shrimp is uncooked prepare according to package directions. Drain well and place in the refrigerator to cool. Drain black olives then chop celery, peppers and carrot. Then slice the green onions thin. In a large serving bowl add all the vegetables and shrimp to the pasta (peel and remove tails if needed) toss together. In a smaller bowl add the mayonnaise, salsa, peaches, old bay, oregano and cilantro, mix well and then toss with pasta. Add salt and freshly ground pepper to taste, cover (with lid or plastic wrap) and place in refrigerator until time to serve, garnish with fresh cilantro. Note: This salad can be made one day prior to serving.