Shrimp Pasta Salad With Fresh Fruit Salsa Recipes

SHRIMP PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain; rinse with cold water and drain again., In a large bowl, combine pasta, shrimp, peas, green onions and parsley. Mix remaining ingredients; stir into pasta mixture. Refrigerate, covered, at least 2 hours.

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 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.

GRILLED SHRIMP SALSA

Steps:

• Preheat a grill pan over medium-high heat.
• Lightly brush the shrimp, corn, jalapeno, scallions and onion wedges with canola oil, sprinkle with salt and place on the grill. Cook the scallions and shrimp until charred and the shrimp are cooked through, about 2 minutes per side. Cook the jalapeno and red onion until charred and softened, 3 to 4 minutes. Cook the corn, rotating every 2 minutes, until charred and the kernels have turned bright yellow, 6 to 8 minutes. Remove the vegetables and shrimp to a baking sheet and let cool.
• Cut the grilled shrimp into 1/4-inch pieces and place in a medium bowl. Seed and finely chop the jalapeno; add to the bowl. Finely shop the scallions and red onion and cut the kernels from the corn; add all three to the bowl. Stir in the cucumber, lime zest and juice, paprika, coriander and cumin. Refrigerate for 30 minutes to allow the flavors to meld.
• Before serving, fold in the cilantro and avocado. Serve with tortilla chips.

CREAMY SHRIMP PASTA SALAD

Steps:

• Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Strain and allow to cool slightly.
• In a large bowl, whisk together the olive oil, vinegar, mascarpone, Dijon and 2 teaspoons salt. Add the pasta, shrimp, Parmesan, peas, peppers and fennel; toss to coat. Fold in the basil and dill. Serve at room temperature or cold.

CREAMY SHRIMP PASTA SALAD

Steps:

• Put shrimp in colander and run under cool water to defrost.
• Cook pasta according to package directions. Drain and run under cool water to stop cooking; drain again and place into large bowl.
• Add shrimp and all vegetables to the pasta and stir lightly to distribute colors evenly.
• In a separate medium-sized bowl, mix mayonnaise, spices and lemon juice. Whisk together to make a smooth dressing, and pour over pasta, shrimp and veggies.
• Stir gently to coat all ingredients, cover, and chill at least two hours.
• (If needed or wanted, a dollop or two more mayo may be added without changing other ingredients.).

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 WITH FRESH FRUIT SALSA

Steps:

• Prepare 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.1 Serving: Calories 230 (Calories from Fat 70) Fat 8g (Saturated 1g) Cholesterol 110mg Sodium 220mg Carbohydrate 26g (Dietary Fiber 3g) Protein 16g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SHRIMP AND PASTA SALAD

Steps:

• In a large bowl, combine pasta, shrimp, onions and Parmesan cheese. In a small bowl, whisk remaining ingredients until blended. Pour over pasta mixture; toss to coat. Cover and chill for 1-2 hours.

SHRIMP PASTA SALAD WITH ITALIAN DRESSING

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Run pasta under cold water and let cool in a large mixing bowl.
• Add shrimp, tomatoes, bell peppers, onion, broccoli, vinegar, garlic, oil, Italian seasoning, and pepper. Toss well, coating everything with the spices, oil, and vinegar. Chill for at least 1 hour.
• Serve cold; sprinkle Parmesan over individual servings.

SUPER SHRIMP AND VEGGIE PASTA SALAD

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 and rinse in cold water.
• In a large bowl, combine pasta, green pepper, red pepper, onion, celery, olives and shrimp. In a separate bowl mix together: salad dressing, mustard, sugar, vinegar, salt and pepper; pour over salad. Can be served immediately, but best when chilled a few hours.

SHRIMP PASTA SALAD

Steps:

• Combine shrimp, pasta, cucumber, tomato, olives, onion and dill in medium bowl. Whisk mayonnaise and vinegar to blend in small bowl. Add dressing to salad and toss to coat. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour an up to 2 hours.

FRESH PASTA SHRIMP SALAD

Steps:

• In blender or food processor, puree the first 6 ingredients until smooth.
• Pour into serving bowl.
• Add cooked pasta, peas, shrimp, and avocado.
• Toss to coat well.
• Salt and pepper to taste.

SHRIMP PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Rinse pasta under cold water and drain.
• Combine pasta, shrimp, pineapple tidbits, mayonnaise, tomatoes, cucumber, onion, garlic powder, and Italian seasoning in a large bowl and mix until well combined.

PASTA SALAD WITH SHRIMP

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place in a bowl; add the shrimp, celery, 1/4 cup onion, half of the chopped eggs and parsley., In a small bowl, combine the mayonnaise, chili sauce, pickle, Worcestershire sauce, seasoned salt, and remaining onion and eggs. Stir into pasta mixture. Cover and refrigerate until serving.

EASY SHRIMP PASTA SALAD

Steps:

• Cook the pasta until it is Al Dente (follow directions on the box), drain and place in a mixing bowl.
• Add the shrimp, diced tomatoes, and green onions to the pasta while it is still hot. Pour in a little bit of the Italian dressing, sprinkle in some salt, and mix gently to combine the ingredients.
• Repeat another layer of Italian dressing and salt as desired, and mix the ingredients gently.
• Chill in the refrigerator for 5 minutes before serving.

SHRIMP PASTA SALAD

Steps:

• Put all salad ingredients in large bowl.
• Mix all dressing ingredients in small bowl.
• Add to Salad ingredients and mix well.
• Refrigerate and serve cold.

SHRIMP AND PASTA SHELL SALAD

Steps:

• Whisk 1 1/4 cup mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined. Refrigerate.
• Bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly; drain again. Transfer to a large bowl.
• Toss shrimp with pasta; add red bell pepper, celery, and dressing to pasta and shrimp. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours.
• Stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. If salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika and sprigs of dill.

SHRIMP VEGGIE SALAD

Steps:

• Combine the first nine ingredients in a large bowl. Gently stir in avocado. Serve immediately.

CHILLED SHRIMP PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain; rinse with cold water., In a large bowl, mix sour cream, mayonnaise, horseradish sauce, onion, seasoned salt and pepper. Stir in shrimp, cucumber, celery and pasta. Refrigerate until serving. If desired, serve on lettuce.