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Jambalaya Rice Pasta Salad

Jambalaya Rice Pasta Salad Recipe

Deli meats make this flavor packed salad an easy one dish dinner for hot summer nights.


4-6 servings, 9 cups


20 minutes

Ingredients Dressing:
1/2 cup olive oil
1/2 cup lemon juice, fresh squeezed
4 teaspoons Cajun seasonings*
Salt and fresh cracked pepper
1/2-16 oz box (8 oz) Notta Pasta Fettuccine
1 lb cooked shrimp, peeled and deveined
1/2 lb smoked turkey, thickly sliced
1/2 lb hot ham, (Italian or black pepper) thickly sliced
1 pint cherry tomatoes
1 yellow pepper, thinly sliced
1 bunch scallions, thinly sliced
*Test Kitchen Tip: Cajun seasonings such as “Emeril’s Bayou Blast” or Cajun Rubs can be found in the spice aisle. A rub can be substituted for a seasoning in this dressing. Adjust spice to your personal preference for heat.
1. Bring a large pot of salted water to a boil while preparing dressing and salad ingredients.
2. Whisk olive oil, lemon juice and Cajun seasonings in a small bowl. Salt and pepper to taste. Set aside.
3. Add shrimp to a large bowl.
4. Cut turkey and ham slices into bite size pieces. Add to shrimp.
5. Cut cherry tomatoes in half and add to bowl along with yellow pepper and scallions.
6. Boil Notta Pasta according to directions on box.
7. Rinse cooked pasta under cold water quickly. Drain well and add to meat and vegetables.
8. Immediately toss with dressing and serve.

Jambalaya Rice Pasta Salad

Nutrition Facts:*



FAT: 38g 


SODIUM: 2990mg 

CARBS: 57g



*Nutrition Facts are estimates only.  For questions or specific information, email

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Jambalaya Rice Pasta Salad

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