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Caribbean Pasta Salad

Group shot of Caribbean Pasta Salad with fresh pineapple and pasta bag

Dreaming of the beach? Then this is for you!  Sweet, spicy goodness will satisfy your craving…

Ingredients

Scale

14 oz bag of Palm Tree Pasta (or any other short shape)

3 T. olive oil, divided

11/2 pounds shrimp, peeled and deveined

Jerk seasoning (at least 4-6 Tablespoons, I bought Caribbean Rhythms)

1 cup mango, diced

1 cup pineapple, diced

½ cup cilantro, chopped

¼ cup red onion, chopped

2 teaspoons grated or minced ginger

Salt and pepper to taste

Dressing:

1/3 cup extra virgin olive oil

4 T. white wine vinegar

3 t. jerk marinade (I bought the brand Walkerswood)

Instructions

Cook pasta according to package directions.  Drain and rinse with cold water.  Toss with 2 T. oil and set aside.

Sprinkle shrimp with jerk seasoning.  Place in a medium skillet over med-high heat with 1 T. olive oil, and sauté for 2-3 minutes per side, until pink and beginning to curl into a “C”.  Remove, cut into halves or thirds and set aside.  You want these to be bite size!

For dressing, put olive oil, vinegar, and jerk marinade in a jar or small bowl.  Shake or whisk.

In a large bowl, combine pasta, shrimp, mango, pineapple, cilantro, onion, ginger, and dressing.  Toss gently and seasoning with salt and pepper.

Serve immediately and top with additional fresh cilantro!