Take your pasta salad to the next level with this Shrimp Remoulade Pasta Salad! Inspired by the classic New Orleans-style remoulade, this dish combines tender pasta shells, juicy shrimp, and a creamy, tangy dressing packed with Creole flavors. With crunchy vegetables and a slight kick, it’s the perfect side dish for picnics, potlucks, or light lunches. Easy to make and loaded with bold taste, this pasta salad will be a standout favorite!
Ingredients:
- 1 pound medium shell pasta, cooked until al dente in salted water
- 1 1/2 cups mayonnaise
- 2 tablespoons Creole mustard
- 2 tablespoons ketchup
- 1 tablespoon horseradish
- 1/2 teaspoon Tabasco sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon Creole or Cajun seasoning (like Tony Chachere’s)
- 2 stalks celery, sliced
- 3 green onions, sliced
- 1/2 red bell pepper, diced
- 1/2 pound small cooked shrimp
Instructions:
- Prepare the Pasta: Boil the pasta in a pot of salted water, following the package directions, until it reaches an al dente texture. Drain, rinse under cold water to cool, and set aside.
- Make the Remoulade Dressing: In a large mixing bowl, combine the mayonnaise, Creole mustard, ketchup, horseradish, Tabasco sauce, sugar, and Creole seasoning. Mix well until smooth and creamy.
- Add Vegetables and Shrimp: Add the celery, green onions, and diced red bell pepper to the bowl with the dressing. Toss in the cooked shrimp, stirring until everything is well coated.
- Combine with Pasta: Gently fold the cooled pasta shells into the mixture, ensuring the pasta is evenly coated with the dressing.
- Chill and Serve: Seal and chill in the refrigerator for a minimum of one hour to let the flavors combine beautifully. Serve chilled and enjoy!
Conclusion:
This Shrimp Remoulade Pasta Salad offers a delicious combination of creamy textures, bold spices, and fresh, crunchy veggies. With every bite, you’ll taste the zesty remoulade flavors alongside tender shrimp and pasta. It’s a versatile, crowd-pleasing dish that’s perfect for warm weather gatherings or whenever you’re craving a taste of New Orleans!
Zesty Shrimp Remoulade Pasta Salad: A Bold, Flavorful Twist on a Classic
Ingredients
- 1 pound medium shell pasta cooked until al dente in salted water
- 1 1/2 cups mayonnaise
- 2 tablespoons Creole mustard
- 2 tablespoons ketchup
- 1 tablespoon horseradish
- 1/2 teaspoon Tabasco sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon Creole or Cajun seasoning like Tony Chachere’s
- 2 stalks celery sliced
- 3 green onions sliced
- 1/2 red bell pepper diced
- 1/2 pound small cooked shrimp
Instructions
- Prepare the Pasta: Boil the pasta in a pot of salted water, following the package directions, until it reaches an al dente texture. Drain, rinse under cold water to cool, and set aside.
- Make the Remoulade Dressing: In a large mixing bowl, combine the mayonnaise, Creole mustard, ketchup, horseradish, Tabasco sauce, sugar, and Creole seasoning. Mix well until smooth and creamy.
- Add Vegetables and Shrimp: Add the celery, green onions, and diced red bell pepper to the bowl with the dressing. Toss in the cooked shrimp, stirring until everything is well coated.
- Combine with Pasta: Gently fold the cooled pasta shells into the mixture, ensuring the pasta is evenly coated with the dressing.
- Chill and Serve: Seal and chill in the refrigerator for a minimum of one hour to let the flavors combine beautifully. Serve chilled and enjoy!