A Pasta Salad You Won’t Let Anybody Else Make
This Shrimp & Salmon Pasta Salad by @beedomonique is giving fresh, creamy, zesty, and so satisfying. With perfectly air-fried seafood, crisp garden veggies, and not one—but two flavorful dressings, this pasta salad goes way beyond the potluck standard.
What really sets it off is the homemade blackening seasoning and that ranch + Italian combo that ties it all together. Whether you’re outside on the patio or packing lunch for the week, this salad does not miss.
Ingredients
For the Pasta & Seafood
- 1 box rotini pasta (or pasta of choice)
- ½ lb shrimp, peeled and deveined
- ½ lb salmon fillet, skin removed and cubed
- 2 tbsp olive oil
- 1 tbsp homemade blackening seasoning (see below)
For the Vegetables
- 2 ripe tomatoes, diced
- ½ red onion, finely chopped
- ½ cup cucumber, sliced or diced
- ¼ cup chopped cilantro
- ½ bell pepper, any color, diced
- 1 clove garlic, minced
For the Dressing & Extras
- ¼ cup crumbled feta cheese (optional, but highly recommended)
- 1 tbsp ranch seasoning mix
- ¼ cup zesty Italian dressing
Steps: How to Make Shrimp & Salmon Pasta Salad
1. Cook the Pasta
Boil pasta according to package instructions, then drain, rinse with cold water, and set aside to cool.
2. Season the Seafood
Toss shrimp and salmon in olive oil and homemade blackening seasoning until fully coated.
3. Air Fry to Perfection
Air fry shrimp and salmon at 400°F for 7–10 minutes until cooked through and slightly crisp.
4. Prep the Veggies
Chop tomatoes, cucumbers, red onion, garlic, peppers, and cilantro, then add to a large salad bowl.
5. Build the Bowl
Add cooled pasta to the bowl with veggies, then gently fold in the cooked shrimp and salmon.
6. Dress It Up
Sprinkle ranch seasoning over the salad, drizzle with zesty Italian dressing, and toss until evenly coated.
7. Top and Chill
Fold in feta cheese (if using), cover, and chill for at least 30 minutes before serving.
Pro Tips & Suggestions
- Make the blackening seasoning from scratch with paprika, cayenne, garlic powder, onion powder, thyme, and salt.
- Use garden-fresh veggies when you can—tomatoes and cilantro bring unbeatable flavor.
- Don’t skip the chill time—it helps the flavors come together beautifully.
- Sub in grilled chicken or tofu for a pescatarian or protein-swapped twist.
About the Creator
This recipe is by Bee Dominique, the vibrant food lover behind @beedomonique. Known for her colorful creations and garden-to-plate vibes, Bee’s recipes combine fresh ingredients with soulful flavor—making clean eating feel like a celebration.
Bee Dominique | @beedomonique