This summer, when the weatherman predicted a streak of 90 degree days (which is hot if you live in the frigid north like we do), I made plans. I didn’t want to be cooking every afternoon in a sweltering kitchen, so I decided that salads would be our saving grace.
So the day before the heat wave, my teens and I got to work. My oldest daughter selected a sweet Mandarin Chicken Salad to make. My youngest, on the other hand, chose a slightly spicy Cajun Shrimp Pasta Salad.
That, by the way, pretty much sums up my two daughters’ distinct personalities – sugar and spice. They’re both “everything nice,” but that’s just my biased opinion. 😉
Now back to the recipe.
You can use any size shrimp you want for this salad. We used medium. Also, this recipe can be made gluten-free by replacing the regular pasta with an appropriate substitute. This recipe is otherwise dairy-free and soy-free.
Cajun Shrimp Pasta Salad
Ingredients:
- 1 pound cooked shrimp, deveined and detailed
- 1/2 pound pasta
- 1 1/4 C. frozen edamame or peas
- 2/3 C. fresh dill, chopped
- 2 Tbsp. extra-virgin olive oil
- 2 1/2 Tbsp. lemon juice
- 2 Tbsp. mayonnaise
- 3/4 tsp. fine sea salt
- 1 clove garlic, finely chopped
- 1/4 – 1/2 tsp. Cajun seasoning
Directions:
Cook pasta according to directions on package. Drain and cool thoroughly.
Cook edamame or peas according to instructions on package. Drain and cool.
Whisk together oil, lemon juice, mayonnaise, salt, garlic and Cajun seasoning in a large bowl. Add pasta, edamame/peas, shrimp and dill. Stir well and refrigerate.
I hope you enjoy this Cajun Shrimp Pasta Salad. Feel free to share the recipe with your friends, relatives, and minor acquaintances.
Many blessings,
