|Bow tie pasta, onion, bell pepper, celery and black olives with seasoned boiled shrimp, dressed with a creamy mayonnaise and mustard vinegar dressing.|
Shrimp with Bow Tie Pasta SaladThis pasta salad recipe for shrimp with bow tie pasta is hands down one of my summertime favorites, but honestly it is great for any time of the year. It's a great dish to make when you need something for a potluck, church social, and any party you have in mind.
Of course, the heat of the summer seems the perfect time to make meals of salads, and pasta salads are one of my favorites, both because of the crunch of the fresh veggies and because of the fill factor, compliments of the pasta. I do love my carbs! I also love the tangy dressing against the shrimp in this one and as always, you can make changes to the vegetables to your liking. Another one to add to the pasta salad collection, and just in time for those summertime cookouts. Wait to add the parsley and the tomato until just before serving.
Here's how to make it.
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Recipe: Shrimp with Bow Tie Pasta Salad©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 20 min | Yield: About 4 to 6 servings
For the Salad:
For the Dressing:
- 1/2 pound of dry farfelle (bow tie) pasta
- Splash of olive oil
- 1/2 cup of chopped Vidalia, or other sweet onion
- 1/2 cup of chopped green bell pepper
- 1/2 cup of sliced celery
- 3/4 cup of sliced black olives
- 1 pound of seasoned boiled shrimp
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon of freshly cracked black pepper, or to taste
- 1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
- 1/4 teaspoon of garlic powder
- 1 medium tomato, seeded, cleaned and chopped (add just before serving)
- 1 tablespoon of chopped fresh parsley, reserve a pinch for garnish (add just before serving)
- 2/3 cup of mayonnaise
- 1/8 cup of olive oil
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of spicy mustard
- 1/4 cup of milk
Prepare the pasta al dente according to package directions. Rinse well and drain. Place into a large serving bowl and toss with a small splash of olive oil. Add the onion, bell pepper, celery, black olives and shrimp; toss. Add the salt, pepper, Cajun seasoning and garlic powder; toss. Reserve the tomatoes and parsley to add just before serving.
Whisk together the mayonnaise, olive oil, vinegar and mustard until well blended. Whisk in the milk until smooth, taste and adjust seasonings, and pour over the pasta. Toss well, cover and refrigerate for several hours or overnight.
Just before serving, toss in the tomatoes and the parsley; stir well and garnish with a few sprinkles of parsley.
Cook's Notes: Not a fan of shrimp? Try this with fresh or imitation crab, sliced or chopped smoked sausage, chopped smoked ham, pepperoni or salami sliced and chopped, or chopped, cooked chicken. You'll want somewhere between 1 to 2 cups. Substitute a homemade or commercial ranch dressing if you like and sliced cherry or grape tomatoes.
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Posted by Mary on June 30, 2010Images and Full Post Content including Recipe ©Deep South Dish. Sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.
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