Go Back
–+ servings
Shrimp Fajita Pasta Salad

Shrimp Fajita Pasta Salad

5 from 6 votes
Created by Mariam Ezzeddine
Southwest seasoned shrimp, cooked bell peppers, fresh pasta, corn, and purple onion toss together in this tasty twist on a pasta salad.
Print
Pin
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Entree, Shrimp
Cuisine Tex-Mex
Servings 6 servings
servings

Ingredients

  • 8 oz Bowtie Pasta
  • 3 Tbsp. Olive Oil
  • 2 tsp. Fajita seasoning
  • ½ tsp. Cumin Powder
  • ½ tsp. Salt
  • 1 Red Bell Pepper small
  • 1 Green Bell Pepper small
  • 1 Orange Bell Pepper small
  • 2 Garlic Cloves
  • 1 Lemon small, juiced
  • 2 tsp. Vinegar
  • 1 tsp. Black Pepper
  • 1 c. Corn
  • ⅓ c. Purple Onion

Shrimp

  • 1.5 lb. Cooked Shrimp small-medium
  • 1 tbsp. Fajita Seasoning
  • ½ Lemon juiced
  • 2 Tbsp. Olive Oil

Instructions

  • Cook the pasta according to the package instructions. Drain the pasta and set aside.
  • Dice the bell peppers, onion, and mice the garlic.
  • In a bowl, toss the shrimp with 1 Tbsp. olive oil, lemon juice, and the fajita seasoning.
  • In a 12 inch skillet, heat 1 Tbsp. olive oil and pan sear the shrimp. Cook the shrimp on both sides then set aside.
  • In the same skillet, add 1 Tbsp. olive oil and pan sear the bell peppers until tender.
  • In a large bowl, toss together the cooked shrimp, bell peppers, pasta, purple onion, corn, garlic, olive oil, vinegar, lemon juice, salt and pepper. Serve and enjoy!

Notes

  • It's important to try and get three different colors of bell pepper if you can. A mix of bell peppers gives you a lovely mix of flavors and a pop of color!
  • Frozen or canned corn work perfectly in this recipe, just be sure to thaw the frozen corn before adding it to the salad. 
  • I used bowtie pasta. You could also use other small pastas such as elbow, shells, rotini, or penne pasta.
  • For a pasta with the perfect texture, cook the pasta until just past al dente. Adding an extra minute or so of cook time will keep the pasta soft while it cools.

Nutrition

Calories: 435kcal | Carbohydrates: 45g | Protein: 31g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 1047mg | Potassium: 454mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1419IU | Vitamin C: 89mg | Calcium: 194mg | Iron: 4mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.