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Shrimp Fajita Pasta Salad


posted: 06/27/19

This post may contain affiliate links. Please read my disclosure policy
This post may contain affiliate links. Please read my disclosure policy

This Shrimp Fajita Pasta Salad is perfect for all of your summer picnics and BBQs. It comes together so simply with my fajita seasoning recipe and is absolutely delicious.

Pair it with an Azul Margarita and you are all set or the beginnings of a prefect backyard BBQ.

overhead view of a bowl of shrimp fajita pasta salad made with shrimp, vegetables, and bowtie pasta

I am so proud to be working with BOLS to bring you this perfect pasta salad recipe

You guys know that I’ve been obsessing over summer recipes. Especially since I posted The Best of Summer recipes the other day and yesterday my Easy Pesto Pasta Salad. There is something about creating recipes that are perfect for entertaining that makes me so happy. I love making food for a crowd and then hearing everyone’s chatter of enjoyment as they eat.


I really think that one of the best recipes you can bring to a backyard bbq or family picnic is a pasta salad. They typically come together so quickly and are so delicious. I also love that they end up having lots of fresh ingredients in there and can take on so many different flavors.

overhead view of a clear bowl filled with bow tie pasta, corn, red bell pepper pieces, red onion, yellow bell peppers, and shrimp broken down by ingredient


This Shrimp Fajita Pasta Salad is no exception. I love a good fajita recipe. My Baked Chicken Fajitas are a family favorite dinner around here. The ingredients in this pasta salad are so simple and easy, and if there is one you don’t love it’s easy to swap out for something else.

Start with some bow tie pasta. It is important to cook the pasta according to package instructions, and salt the water when it comes to a boil. Since this is a cold pasta salad, when the pasta is done cooking, rinse it in cold water to stop the cooking.

Since this is a Shrimp Fajita Pasta Salad, add some cooked shrimp. I like just buying cooked salad shrimp in the frozen section of my grocery store. If you want, you could really mix things up and make this a chicken fajita pasta salad or a steak fajita salad with some cubed cooked chicken or beef.

We also have some sautéed peppers and onions. Those are a staple in a good fajita recipe. If you feel like skipping the sautéing, that is fine. Raw veggies in pasta salad are totally cool.

Add in some corn. You could use canned corn, or if you are grilling, throw on an extra two ears and then cut the corn off of them for this pasta salad recipe.

Finish it all of with a homemade dressing. The homemade dressing is made with fajita seasoning (either homemade or two packs from the store), olive oil, vinegar, and lime juice.

a clear bowl filled with shrimp fajita pasta salad, two ears of corn in front of it, some cilantro and a red bell pepper and a red onion behind it


If you are hosting a BBQ or summer picnic, I have the perfect thing to pair with this delicious pasta salad recipe. I’m partnering with Becky from The Cookie Rookie and Bol’s Liqueur for the best summer cookout pairing! I love Bol’s liqueur for all the amazing creations you can make with their speciality liqueurs. It is a top notch brand and Becky’s Blue Azul Margarita pairs perfectly with this delicious pasta salad.

two glasses filled with blue margaritas, rimmed with salt, ganrished with a lime and with a bottle of bols blue curaçao next it

Here are all the reasons why I love Bol’s so much:

  • They are the oldest liqueur brand dating back to the 1500s. Given how long they have been around, you know they are experienced and have it down to a science.
  • Bols is made in Amsterdam where it is rigorously tested, which is probably why it is the most award liqueur brand in the world.
  • Bols has so many different flavors of liqueur making it easier than ever to come up with amazing and inventive cocktails.

One of those amazing and inventive cocktails is this Azul Margarita Becky threw together to go with my Shrimp Fajita Pasta Salad, making for the perfect summer BBQ Spread. Check out our video in the recipe card so you can see exactly how to make this amazing duo.

If you make either of theses great recipes, leave me a note in the comments and let me know what you think!

overhead view of three tumblers filled with blue azul margaritas and rimmed with salt

overhead view of a bowl of shrimp fajita pasta salad made with shrimp, vegetables, and bowtie pasta
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Shrimp Fajita Pasta Salad

Serves: 10 servings
(tap # to scale)
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
This Shrimp Fajita Pasta Salad is perfect for all of your summer picnics and BBQs. It comes together so simply with my fajita seasoning recipe and is absolutely delicious.


  • 1 pound bowtie pasta cooked and drained (see note 1)
  • 2 tablespoons olive oil
  • 1 yellow bell pepper diced
  • 1 red bell pepper diced
  • 1/2 red onion diced
  • 1 cup corn (or two ears of corn)
  • 1 pound small salad shrimp (look for the kind that is peeled, deveined, and cooked)


  • 1/2 cup olive oil
  • 1/4 cup vinegar
  • 2 tablespoons lime juice
  • 6 tablespoons fajita seasoning (or two 1 ounce packets)


  • In a large stock pot, bring enough water to a boil to cook a pound of pasta. (Check the instructions on the box for exact amount. Make ssure to use enough water.) When the water comes to a roaring boil, add salt, throw in the pasta, and give it a stir. Cook for the time listed on the box. When done, drain and rinse with cold water.
  • While the pasta is cooking, heat a large skillet over medium heat. Add two tablespoons of oil oil. Then add in the bell peppers and diced onions. Cook until soft and tender, about 5 to 7 minutes, stirring often. (see note 2)
  • Whisk together the ingredients for the dressing, making sure to break up the fajita seasoning and fully incorporate it into the liquid.
  • In a large bowl combine all of the ingredients. The pasta and cold shrimp will bring down the temperature of the sauted vegetables and it can be sserved at room temperature. If you would like to make this ahead of time, refergerate (covered) and then allow it to sit out for at leasst 15 minutes before serving.


  1. When making pasta salad, I always drain my noodles and then rinse them with cool water to stop them from cooking.
  2. If you would like to skip the sautéing of the vegetables, that is totally fine. If that is the case make sure to dice the red onion very small or swap it out for green onions.
Calories: 272kcal (14%) Carbohydrates: 24g (8%) Protein: 12g (24%) Fat: 14g (22%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 2g Cholesterol: 72mg (24%) Sodium: 640mg (28%) Potassium: 137mg (4%) Fiber: 2g (8%) Sugar: 2g (2%) Vitamin A: 500IU (10%) Vitamin C: 72.6mg (88%) Calcium: 40mg (4%) Iron: 0.4mg (2%)
Author: Lisa Longley
Course: Side Dish
Cuisine: Latin American
overhead view of a bowl of shrimp fajita pasta salad made with shrimp, vegetables, and bowtie pasta

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Shrimp Fajita Pasta Salad

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Donna oshea says

    When do you use the olive oil vinegar sand lime juice

    • Lisa Longley says

      In step three when it says to whisk together the ingredients for the dressing

  2. Krystal Kelly says

    Could you use something other than vinegar for the dressing??

    • Lisa Longley says

      The salad needs an acid to balance things out, that is part of what the vinegar does here. You could try another acid, like citrus juice. Orange juice here would be really interesting, but I would need to play with it and test it.

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