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Jamaican Rasta Pasta Salad with Shrimp and Bell Peppers

A vibrant and flavorful salad featuring colorful bell peppers, shrimp, and a zesty dressing, perfect for gatherings or a refreshing meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: Jamaican
Calories: 725
Ingredients Method Notes

Ingredients
  

Pasta and Shrimp
  • 8 oz pasta Any type of pasta can be used.
  • 1 lb shrimp, peeled and deveined Fresh shrimp is preferable.
Vegetables
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped Can be substituted with parsley.
Dressing
  • 1/4 cup olive oil
  • 2 tbsp lime juice Can swap with lemon juice.
  • 1 tsp jerk seasoning Adjust to taste.
  • Salt and pepper to taste

Method
 

Preparation
  1. Cook the pasta in boiling water until al dente, drain, and let it cool.
  2. In a skillet, heat olive oil over medium heat and sauté the shrimp for 3-4 minutes until pink. Remove from heat.
  3. In a large mixing bowl, combine the cooled pasta, sautéed shrimp, chopped bell peppers, halved cherry tomatoes, red onion, and cilantro.
  4. In a small bowl, whisk together lime juice, jerk seasoning, salt, and pepper.
  5. Pour the dressing over the salad and toss gently to coat.
  6. Cover and chill in the refrigerator for at least 30 minutes before serving.

Notes

This salad can be stored in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 2 months but may affect texture upon reheating.