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.
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.
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.
How to Make Fajita Shrimp Pasta Salad
Here is a brief overview of how this fajita shrimp salad comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Cook the pasta. Cook according to package directions then rinse with cold water and set aside. Read all my tips and tricks for pasta here: How to Cook Pasta.
- Sauté the vegetables. Heat oil in a large skillet then add in the diced bell peppers and onions. Cook until soft and tender, about five to seven minutes.
- Make the dressing. Whisk together the ingredients for the dressing, making sure to break up the fajita seasoning and fully incorporate it into the liquid.
- Put the pasta salad all together. In a large bowl, combine all of the ingredients. Enjoy right away or refrigerate for later.
Using Frozen Shrimp
I like just buying cooked salad shrimp in the frozen section of my grocery store. These are also sometimes labeled “baby shrimp” and are sold in the frozen seafood section, and typically just need to be thawed and not cooked before use as they come pre-cooked. This salad can be made with fresh or frozen shrimp, just be sure it is cooked. If using frozen shrimp, be sure to follow the thawing directions on the package.
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.
Storing Leftovers and Making Ahead
Store any leftovers of this salad in an airtight container in the refrigerator for up to three days. Give it a good stir if it has been sitting in the refrigerator and allow the salad to sit out for at least 15 minutes before serving.
If it sits out at a party or picnic for more than two hours, toss it. Always use your best discretion when storing and eating leftovers.
Other Great Pasta Salad Recipes
If you make this shrimp pasta salad recipe or any of my other great recipes, leave me a comment and let me know what you think!
Shrimp Fajita Pasta Salad
Ingredients
- 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)
Dressing
- 1/2 cup olive oil
- 1/4 cup vinegar
- 2 tablespoons lime juice
- 6 tablespoons fajita seasoning (or two 1 ounce packets)
Instructions
- In a large stock pot, bring enough water to a boil to cook a pound of pasta. (Check the instructions on the box for the exact amount. Make sure 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 2 tablespoons of 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 sauteed vegetables and the salad can be served at room temperature. If you would like to make this ahead of time, refrigerate (covered) and then allow it to sit out for at least 15 minutes before serving.
Notes
- When making pasta salad, I always drain my pasta and then rinse them with cool water to stop them from cooking.
- 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.
Donna oshea says
When do you use the olive oil vinegar sand lime juice
In step three when it says to whisk together the ingredients for the dressing
Krystal Kelly says
Could you use something other than vinegar for the dressing??
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.