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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!
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 -10 servings


Pasta Salad

  • 20 oz. refrigerated cheese tortellini
  • 1 pound medium shrimp shelled, deveined tails on
  • 1 pint cherry tomatoes halved
  • 2/3 cup chopped Dill pickles
  • 2 cups packed roughly chopped romaine lettuce
  • 1/4 thinly sliced small red onion
  • 1 tablespoon olive oil

Cajun Spice Mix

  • 1 1/2 teaspoons smoked paprika
  • 1 tsp EACH garlic powder, onion powder
  • 1/2 tsp EACH salt, dried oregano, dried thyme
  • 1/4 tsp EACH pepper, cayenne pepper

Remoulade Dressing


  • 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.
  • 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.
  • 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.
  • 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:

  • 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

  • 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.
  • 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.


*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.