This Cajun shrimp pasta salad is creamy, packed with bold Cajun spices, and loaded with tender shrimp and crisp vegetables. It takes about 20 minutes to throw together, serves a crowd, and tastes even better after it sits in the fridge for a bit. Whether you're bringing it to a potluck, a summer cookout, or just want something different for lunch, this one checks every box.
Jump to:
- How I Discovered This Cajun Shrimp Pasta Salad
- Why You'll Love This Recipe
- Cajun Shrimp Pasta Salad Ingredients
- How to Make Cajun Shrimp Pasta Salad
- Storage and Reheating
- Tips and Variations for Cajun Shrimp Pasta Salad
- FAQS
- Recipes You May Like
- Make This Cajun Shrimp Pasta Salad This Weekend
- 📖 Recipe
- 💬 Reviews
How I Discovered This Cajun Shrimp Pasta Salad
I made this Cajun shrimp pasta salad for the first time last summer when I needed to bring a dish to a neighborhood block party. I was tired of showing up with the same old potato salad (no offense to my Southern Potato Salad - it's a classic for a reason). I wanted something with a little more personality, you know? Something people would actually ask about.
So I grabbed some shrimp from the freezer, boiled up some bowtie pasta, and tossed it all together with a creamy Cajun dressing. When I tell you the bowl came back EMPTY - I'm not exaggerating. Three different people asked me for the recipe before the night was over. My husband, who is not easily impressed by cold salads, went back for seconds. That's when I knew this one was a keeper.
Why You'll Love This Recipe
- Done in 20 minutes - boil the pasta, mix the dressing, toss it all together. That's it.
- Bold Cajun flavor without being too spicy. The Cajun seasoning gives it a warm kick, but sour cream and mayo keep things smooth and creamy.
- Perfect make-ahead dish - you can prep it the night before and let those flavors mingle in the fridge.
- Great for feeding a crowd - doubles easily and travels well to picnics, potlucks, and barbecues.
- Protein-packed thanks to a full pound of shrimp, so it works as a main course or a hearty side.
- Uses the Cajun "holy trinity" of onion, celery, and bell pepper for that authentic Louisiana flavor.
Cajun Shrimp Pasta Salad Ingredients
Here's everything you'll need to put this together. Most of it is probably already in your kitchen. Check the recipe card below for complete measurements.
The Pasta Salad:
- Bowtie pasta - I love bowties here because they're roughly the same size as the shrimp, so every forkful is balanced. Rotini or penne work well too if that's what you've got.
- Cooked shrimp (31/40 count or smaller) - I use pre-cooked shrimp to keep things quick. Thaw them in cold water for about five minutes if they're frozen. You can also boil your own raw shrimp if you prefer.
- White onion (diced) - white onion has a nice sharp crunch when it's raw, which is exactly what you want in a cold pasta salad.
- Celery (diced) - dice it small so you get the crunch without overwhelming celery flavor in every bite.
- Red bell pepper (diced) - adds a pop of color and a sweet crunch. Any color bell pepper works, but red looks the prettiest.
The Dressing:
- Mayonnaise - this forms the creamy base. I like Hellmann's, but use your favorite brand.
- Sour cream - mixed with the mayo, it gives the dressing a tangy richness that balances the spice.
- Cajun seasoning (salt-free) - IMPORTANT: use a salt-free blend so you can control the salt level yourself. If your Cajun seasoning already has salt in it, skip the extra salt at the end.
- Vinegar-based hot sauce - just a teaspoon of something like Tabasco or Crystal. It adds depth, not heat. Don't worry, this won't make it spicy.
- Sugar - just a touch to round out the tanginess of the sour cream and hot sauce.
- Salt - to taste, added at the very end.
How to Make Cajun Shrimp Pasta Salad
- Cook the pasta. Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente according to the package directions. Don't overcook it - the pasta will soften a little more as it sits in the dressing. Once it's done, drain it and rinse under cold water right away. This stops the cooking AND cools the pasta down so it doesn't wilt everything else.
- Whisk the dressing. While the pasta is boiling, add the mayonnaise, sour cream, Cajun seasoning, hot sauce, and sugar to a large bowl. Whisk it all together until smooth. Taste it - this is your chance to adjust the spice level before everything goes in. Want more kick? Add another splash of hot sauce.
- Toss everything together. Add the cooled pasta, shrimp, diced onion, celery, and bell pepper to the bowl with the dressing. Gently fold everything together until it's all coated. Taste for salt and add more as needed. (I usually need about half a teaspoon, but it depends on your Cajun seasoning.)
- Serve or chill. You can serve this right away, or - and I actually prefer this - cover the bowl and pop it in the fridge for at least 30 minutes to let the flavors come together. It tastes even better after a couple hours.
Storage and Reheating
This Cajun shrimp pasta salad keeps well in the fridge for up to 2 days in an airtight container. After that, the pasta starts to soak up too much of the dressing and gets a bit soft.
If it looks a little dry after sitting overnight, stir in a spoonful of mayo or a splash of milk to loosen it back up. A squeeze of lemon juice also works wonders for freshening up the flavor.
I wouldn't recommend freezing this one - the mayo-based dressing doesn't hold up well to freezing and thawing. Best to enjoy it fresh!
Tips and Variations for Cajun Shrimp Pasta Salad
- Don't skip the cold water rinse on the pasta. If you skip this step, the hot pasta will cook the vegetables and make everything mushy. Nobody wants a warm, wilted pasta salad, right?
- Add cherry tomatoes for a pop of brightness. Slice them in half and toss them in right before serving so they stay firm.
- Throw in some andouille sausage if you want to go full Louisiana. Slice it thin, give it a quick sear in a skillet, and add it alongside the shrimp. It's incredible.
- Make it spicier by adding a pinch of cayenne pepper to the dressing, or swap the hot sauce for something with more heat like a habanero sauce.
- Try different pasta shapes. Rotini holds dressing really well in all those little spirals. Penne and macaroni both work great too.
- Add a squeeze of fresh lemon juice right before serving to wake everything up. This is my secret weapon - it makes a HUGE difference.
- Pickled okra makes a surprisingly good addition. Dice it up and fold it in for a tangy bite that screams Southern comfort.
FAQS
Absolutely! Just boil the raw shrimp in salted water for about 2-3 minutes until they turn pink and curl up. Drain them, run them under cold water to cool down, and then peel and devein them. I've made it both ways and honestly, freshly cooked shrimp has a slightly better texture, but pre-cooked is so much faster that I usually go that route on busy days.
You can make it up to a day ahead, and it actually tastes better that way because the flavors have time to soak into the pasta. Just know that the noodles will absorb some of the dressing as they sit, so the salad might look a little less creamy the next day. Give it a stir and add a small scoop of mayo or sour cream to bring the creaminess back. I'd avoid making it more than 24 hours ahead, though.
Greek yogurt is a great swap if you want to lighten things up a bit. It'll give the dressing a tangier flavor, but it works really well with the Cajun spices. You could also try a mix - half mayo, half Greek yogurt - for the best of both worlds. Have you tried that combo before? It's one of my favorite tricks for creamy salads.
Not at all, unless you want it to be. The Cajun seasoning gives it warmth and flavor, but the sour cream and mayo mellow it out quite a bit. The teaspoon of hot sauce adds depth more than heat. That said, if you love spicy food, go ahead and crank it up with extra cayenne or a bolder hot sauce. You're in control here!
Recipes You May Like
- Ramen Noodle Salad - If you love cold noodle salads, this crunchy ramen version is another crowd favorite that's perfect for potlucks.
- Perfect BBQ Shrimp Recipe - Want another way to cook shrimp with big, bold flavors? This BBQ shrimp is buttery, spicy, and absolutely addictive.
- Chick-fil-A Kale Salad - Looking for something on the lighter side? This copycat kale salad is crisp, fresh, and comes together in minutes.
Make This Cajun Shrimp Pasta Salad This Weekend
This Cajun shrimp pasta salad has become one of those recipes I come back to again and again. It's quick, it feeds a crowd, and the flavor is just SO good - creamy, a little spicy, and loaded with shrimp and crunchy vegetables. Every time I bring it somewhere, someone asks for the recipe.
Give it a try this weekend and let me know how it turns out in the comments below! If you love it as much as my family does, don't forget to save this recipe to your Pinterest board so you can find it whenever the craving hits.
Happy cooking!
- Sophie
📖 Recipe
Cajun Shrimp Pasta Salad
This Cajun shrimp pasta salad is creamy, bold, and packed with tender shrimp and crisp vegetables. Ready in about 20 minutes, it’s the perfect make-ahead dish for potlucks, cookouts, or an easy lunch.
Ingredients
- 12 oz bowtie pasta
- 1 lb cooked shrimp (31/40 count), thawed if frozen
- ¼ cup white onion, diced
- ½ cup celery, diced
- 1 red bell pepper, diced
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tablespoon salt-free Cajun seasoning
- 1 teaspoon vinegar-based hot sauce
- 1 teaspoon sugar
- ½ teaspoon salt (or to taste)
Instructions
- Bring a large pot of salted water to a boil and cook bowtie pasta until al dente according to package directions.
- Drain pasta and rinse under cold water immediately to stop the cooking and cool it down.
- In a large bowl, whisk together mayonnaise, sour cream, Cajun seasoning, hot sauce, and sugar until smooth.
- Add cooled pasta, shrimp, diced onion, celery, and red bell pepper to the bowl with the dressing.
- Gently fold everything together until evenly coated.
- Taste and add salt as needed.
- Serve immediately or refrigerate for at least 30 minutes before serving for best flavor.
Notes
Store in an airtight container in the refrigerator for up to 2 days. If the salad looks dry after chilling, stir in a spoonful of mayonnaise or a splash of milk to loosen it. Do not freeze, as the creamy dressing will not hold up well.
Nutrition Information:
Serving Size:
1 servingAmount Per Serving: Calories: 410Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 165mgSodium: 720mgCarbohydrates: 34gFiber: 2gSugar: 4gProtein: 20g
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