Shrimp Remoulade Pasta Salad Recipe

The shrimp remoulade pasta salad has an assertive bite from a mayonnaise-buttermilk sauce base that’s made with horseradish, capers, and hot sauce. Crunchy vegetables and shrimp provide balance and texture. The squash provides a sweet, mild flavor when paired with bolder-tasting ingredients. This would make a great lunch or lighter

Recipe Tips From The Test Kitchen

• Use a Louisiana-style hot sauce. It has the perfect balance of heat, acidity, and salt.
• Refrigerate leftovers for up to one day. Let stand at room temperature for about 30 minutes before serving and re-season, if needed.
• Let the pasta salad rest for a few minutes before serving to allow the flavors to develop and meld.
• If using frozen, cooked shrimp, thaw the shrimp overnight in the refrigerator, and gently pat dry with paper towels to remove excess water.