There are staples, such as, potato salad, macaroni salad, coleslaw, and a faithful toss salad. All good in a nostalgic kind of way. I like to mix it up, some staples with some surprises. This year I added my “Curry Shrimp Pasta Salad” to the repertoire. It is a sure crowd pleaser and may just become a requested dish.  The nice thing about it is it does not have seasonal ingredients. You can make it all year long. Enjoy!



2 pounds medium shrimp, peeled and deveined

1 pound of tricolor pasta, cooked, drained, and cooled

1 can coconut milk

3 garlic cloves

2 T butter

1 medium green pepper, diced

1 medium red pepper diced

1 medium yellow pepper diced

1 shallot, minced

1 package of frozen peas, thawed

1 2.5 oz. can black olive slices

1 c. ranch dressing

½ c. mayonnaise

3 T Curry seasoning

2 t salt

½ black pepper


Step 1

Marinade peeled and deveined shrimp in coconut milk, garlic cloves, 2 T curry seasoning overnight.

Step 2

Remove shrimp from marinade, shaking off excess marinade, and bring to room temperature. Sauté shrimp in butter on med-high. Be careful not to overcook shrimp. They will shrink some, but should still be plump and succulent. Remove from heat and cool.

Step 3

Take half of your shrimp and mince. You can either use a food processor or a knife. The idea here is to have a consistency small enough to ensure shrimp is tasted in every bite. We all know folks will pick out the big shrimps!

Step 4

Mix all of your ingredients together, except pasta. After you incorporate all the ingredients, incorporate the pasta in small batches to ensure ever noodle is coated. Chill before serving.