Shrimp Fajita Pasta Salad
I’ll never go back to plain pasta salad after trying this version!
you're making mealtime meaningful.
I’m absolutely in love with this Shrimp Fajita Pasta Salad! I’m always on the hunt for new and unique spins on classic dishes, and this recipe hit the nail on the head. There’s pasta, of course, but paired with shrimp, corn, onions, fajita seasoning, and a perfectly tart and earthy sauce, it’s unlike any salad I’ve ever had before. Go ahead and see how it all comes together in the video below!
To get started on this tasty side dish, cook the pasta according to package instructions. Drain and set aside to cool. Next, toss shrimp in a large bowl with a tablespoon of olive oil, some lemon juice, and fajita seasoning.
Now, you can find fajita seasoning in stores, or you can opt to make your own. We decided to go with the store bought version this time, but here’s a quick recipe if you want the full experience:
Fajita Seasoning:
- 1 tablespoon cornstarch
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon white sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4teaspoon cayenne pepper
- 1/4teaspoon ground cumin
Once you have your shrimp seasoned, heat 1 tablespoon of olive oil in a 12-inch skillet and pan-sear shrimp on both sides. After the shrimp is cooked, add 1 tablespoon olive oil and pan sear the bell peppers until tender. Finally, pour shrimp and pepper into a large bowl and toss with pasta, purple onion, corn, garlic, olive oil, vinegar, lemon juice, salt, pepper, and garlic. Chill in the fridge before serving.
This salad is colorful, unique, and bursting with flavor! Bring this to your next grill out or get-together and watch it disappear before your eyes. Seriously, don’t say I didn’t warn you!
Shrimp Fajita Pasta Salad
Yield(s): Serves 6-8
15m prep time
10m cook time
you're making mealtime meaningful.
Pasta Salad
- 8 oz bowtie pasta
- 3 tablespoons olive oil
- 2 teaspoons fajitas seasoning
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1 red bell pepper (small), diced
- 1 green bell pepper (small), diced
- 1 orange bell pepper (small), diced
- 3 garlic cloves, minced
- Juice of one lemon
- 2 teaspoons vinegar
- 1 teaspoon black pepper
- 1 cup canned corn, drained
- 1/3 cup purple onion, diced
Shrimp
- 1.5 lb. cooked shrimp (small-medium)
- 1 tablespoon fajita seasoning
- 1/2 lemon, juiced
- 2 tablespoons olive oil
Preparation
- Cook pasta according to package instructions. Drain and set aside.
- In a large bowl, toss shrimp with 1 tablespoon olive oil, lemon juice, and fajita seasoning.
- Heat 1 tablespoon of olive oil in a 12-inch skillet and pan-sear shrimp on both sides. Once cooked, add 1 tablespoon olive oil and pan sear the bell peppers until tender.
- Pour shrimp and pepper into a large bowl and toss with pasta, purple onion, corn, garlic, olive oil, vinegar, lemon juice, salt, pepper, and garlic. Chill in the fridge before serving.
Recipe adapted from Cookin With Mima.
