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Prep Time: 1 Hour
Yields: 6–8 Servings

This pasta salad is great with any type of medium-sized pasta, especially those shaped to hold the dressing. Try shells such as penne or ziti as a substitute for rotini. However, the tri-colored rotini really makes for eye appeal.

2 dozen (21–25 count) shrimp, peeled and deveined
1 pound tri-color rotini pasta, cooked and cooled
12 black olives, pitted and sliced
½ cup minced red onions
½ red bell pepper, minced
½ yellow bell pepper, minced
½ green bell pepper, minced
½ cup thinly sliced celery
¾ cup diced and peeled cucumber
2 tbsps cider vinegar
2 bay leaves
½ lemon, sliced
2 tbsps liquid crab boil
salt and black pepper to taste
4 Roma tomatoes, diced
1 cup Anchovy-Garlic Salad Dressing (see below)
6 springs curly leaf parsley, washed and trimmed

Place cold pasta in a large bowl and add olives, onions, bell peppers, celery and cucumber. Mix well and set aside. Place 4 inches hot water into a 1-gallon saucepot then add vinegar, bay leaves, lemon slices and liquid crab boil. Bring mixture to a rolling boil, reduce to simmer and season to taste using salt and pepper. Allow to cook 5–7 minutes for flavors to develop. Add shrimp and cook 3–5 minutes or until pink and curled. Drain immediately and rinse under cold water. Drain well. Add cooked shrimp and diced tomatoes to pasta, top with Anchovy-Garlic Salad Dressing and toss gently to incorporate. Place an equal portion of shrimp pasta salad in each plate and garnish with curly parsley.




















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