Pasta salad is an American favorite that can be enjoyed at any time of year. The beauty of this dish is its versatility, because the only ingredient that must be included is pasta. That means ...

Boil noodles let sit and cool. Mix your mayo green chilies, green onions, house seasoning and cajun seasoning together. Cut the shrimp into small pieces and add to the mix add your cooled pasta and ...

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Place the shrimp on the prepared baking sheet, drizzle with the butter, and toss with the Old Bay seasoning. Spread the shrimp in a ...

Serves 8. Recipe is from Corinne Cook. 1 (16-ounce package) small seashell pasta 1½ pounds, boiled shrimp, peeled Dressing: ½ cup olive oil 1 or 2 cloves garlic, pressed ¼ teaspoon salt ¼ teaspoon ...

This Summer Shrimp Pasta Salad is dressed with a tangy, lemony vinaigrette — no mayonnaise. And no boiled eggs either. Marinated artichoke hearts, hearts of palm, olive salad, Vidalia onions, celery ...

The cover of “Nana’s Creole Italian Table” is a close-up photo of what we in New Orleans would call red gravy. I can almost smell the thick tomato sauce speckled with flecks of onion, garlic and herbs ...

Hint: It's a fun riff on another Southern dish. Pasta salads can so easily be lackluster. Although a fairly simple dish on ...