A Refreshing Summer Delight! By Jason Griffith When the sun is shining and you’re craving something cool, creamy, and ...

8 ounces Pasta: Use fusilli, penne, or any shape that holds the dressing well. 1 pound Shrimp: Peeled and deveined, generously coated in Cajun seasoning. 1 cup Cherry Tomatoes: Halved to burst ...

Using a spider or slotted spoon, transfer shrimp to ice water and let cool 2 minutes. Pat dry. Add bell pepper, tomatoes, cilantro, Old Bay, shrimp, and pasta to bowl with onion mixture.

Spread the shrimp in a single layer and roast until pink, curled, and cooked through, 5 to 7 minutes. Allow the shrimp to cool completely. Bring a large pot of salted water to a boil.

I admit I’m a sucker for a pasta salad. But that doesn’t mean I will eat just any kind.

For the salad: 1 pound large shrimp (about 24 shrimp), peeled and deveined with the tail shells still on ... Pasta Salad. A large bowl of pasta salad with roasted vegetables. Serena Wolf.

The cooked pasta gets tossed in until it’s coated with that lovely sauce. (I went with penne for this recipe, but you could use any shape you like, and whatever type of pasta you prefer, such as ...