Po Boy Shrimp Pasta Salad
Your favorite Shrimp Po Bo Sandwich turned into sensational Shrimp Pasta Salad with Creamy Remoulade Dressing! This Shrimp Pasta Salad is quick and easy to prepare and is guaranteed to be the hit of every potluck, barbecue and cookout!
    Servings Prep Time
    8-10 servings 15minutes
    Servings Prep Time
    8-10 servings 15minutes
    Top view of easy Shrimp Pasta salad with tortellini, lettuce, tomatoes and shrimp
    Pasta Salad
    • 20oz. refrigerated cheese tortellini
    • 1pound medium shrimpshelled, deveined tails on
    • 1pint cherry tomatoeshalved
    • 2/3cup chopped Dill pickles
    • 2cups packed roughly chopped romaine lettuce
    • 1/4 thinly sliced small red onion
    • 1tablespoon olive oil
    Cajun Spice Mix
    • 1 1/2teaspoons smoked paprika
    • 1tsp EACH garlic powder, onion powder
    • 1/2tsp EACH salt, dried oregano, dried thyme
    • 1/4tsp EACH pepper, cayenne pepper
    Remoulade Dressing
    • 2/3cup mayonnaise
    • 1/3cup olive oil
    • 1tablespoon Dijon mustard
    • 1tablespoon prepared horseradish
    • 1tablespoon lemon juice
    • 1 1/2teaspoons pickle juicefrom Dill pickles above
    • 1/2teaspoon reserved seasoningin directions
    1. Whisk together all of the Cajun Seasoning Mix in a small bowl. Remove 1/2 teaspoon to a medium bowl. Add all of the Remoulade Dressing ingredients to this 1/2 teaspoon and whisk together. Refrigerate until ready to use.
    2. Add shrimp to a medium bowl. Toss with 1 tablespoon olive oil and all remaining Cajun Seasoning. Let sit at room temperature while you prep your other ingredients and cook your pasta.
    3. Cook tortellini in generously salted water according to package directions, taking care not to overcook. Drain the pasta, rinse with cold water then toss with a drizzle of olive oil to keep it from sticking together.
    4. Heat 1 tablespoon olive oil in a large non-stick pan over medium-high heat. Add half of the shrimp in an even layer and cook 2 minutes, then flip shrimp over and cook another 2 minutes or until cooked through. Once cool enough to handle, remove tails from shrimp.
    To Serve immediately:
    1. Add all of the salad ingredients to a large bowl. Add desired amount of Remoulade Dressing and toss until evenly coated. Season with additional salt, pepper and/or hot sauce to taste.
    To Make Ahead
    1. Add all of the salad ingredients EXCEPT romaine to a large bowl and toss with half of the dressing once the pasta has cooled. Cover with plastic wrap and refrigerate. Refrigerate the lettuce separately.
    2. When ready to serve, add the lettuce, and desired amount of reserved dressing and toss until evenly combined. Taste and season with additional salt, pepper and/or hot sauce to taste.
    Recipe Notes

    *Discard the very top flimsy part of the Romaine because it doesn’t have as much crunch then use the lettuce closest to the bottom stem for maximum crunch.

    **You can make the dressing up to 24 hours in advance and store in an airtight container in the refrigerator.  If you choose to make it this far in advance, you might want to add a little more lemon before tossing as the lemon will mellow over time – just taste first and then make the call.

    How spicy?  This Po Boy Shrimp Pasta Salad has a kick to it but should not be overly spicy so everyone can enjoy it.  If you want to make it spicier, add hot sauce to the Dressing to taste.