Wednesday, June 30, 2010

Shrimp with Bow Tie Pasta Salad

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 Salad

This 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

Ingredients

For the Salad:
  • 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)
For the Dressing:
  • 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
Instructions

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.

Source: http://deepsouthdish.com

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©Deep South Dish
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Posted by on June 30, 2010
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16 comments:

  1. This will be on the menu for tomorrow night. From now on I'm just going to print out your recipes and use them to make up my shopping lists. This looks amazing.

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  2. Yum. I love pasta salad and especially with shrimp although rarely get to eat it as hubby doesn't eat fish/seafood so it's like it doesn't exist!

    I love the idea of 'Slap yo Mama' seasoning...lol. I like to put creme fraiche in my pasta salads for that extra creaminess. This looks like a recipe I'll have to try out.

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  3. Hello! I love Pasta and I love Pasta salad! I never made pasta salad with shrimp but this is a great great idea! Pasta salad is great because it is filling yet not too heavy. I like making pasta salad and bring it to the beach :-)

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  4. I love pasta salads in the summer and I think your version is up there with the leader of the pack. Shrimp adds flavor and texture and lends a beautiful color to the dish as well. I hope you are having a great day. Blessings...Mary

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  5. That looks awesome! I've never thought to add shrimp to pasta salad before-duh, why not??

    anne
    www.anniebakes.net

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  6. can't wait to try this this weekend for a cookout! Looks delish!

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  7. I think that this looks and sounds absolutely wonderful! Love shrimp. Love pasta salad. I'd love this!

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  8. I swear you are a woman after my own heart. That looks FANTASTIC.

    I'm down with the Pimento Cheese sammies too. yum.

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  9. This looks incredible - I'm going through a phase of craving pasta salads that can double as a meal. Must be this brutal Atlanta summer weather. Thanks for sharing :)

    - tami

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  10. Even though I do not like shrimp or any seafood for that matter, my hubs loves seafood and I just know he would love this one! Our favorite pasta is that made from Kamut Wheat because it is so healthy and organic - and I think these would compliment eachother perfectly! TY!

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  11. How many people does this serve?

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  12. Servings would be between 4 and 6 as a side dish. If you are bringing this to a potluck, double it. Hope that helps!

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  13. OMG, I have just discovered you website and it is AWESOME. I make the "Shrimp with Bow Tie Pasta Salad" and it was a BIG HIT with my family. I can't wait to try other recipes from your website. This southern woman THANKS YOU for sharing your recipes.
    B. Hebert

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  14. You are so welcome - I'm glad it was a hit & hope that you enjoy a few more recipes!

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  15. Silly question,but 10 turns of the pepper grinder would be the equivalent of how many teaspoons?

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  16. Probably about 1/2 teaspoons but it's really only a suggestion. Just add it to taste - start with 1/4 teaspoon, taste and adjust!

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