Mexican Pasta Salad with Cajun Shrimp

Heat a non-stick skillet over medium heat. Toss 1 pound shrimp (shelled, tails removed) with 2 tsp olive oil and 3 tsp cajun seasoning. Add the shrimp to the skillet and cook for about 6 minutes, flipping once, until they are completely pink. Set aside. In a small bowl, whisk together 1/2 c. sour cream, 1/4 c. mayonnaise, 1/2 tbsp Ranch seasoning and 1/2 tbsp taco seasoning until well combined. Set aside. Cook 3 cups farfalle pasta to al dente, according to the package directions, in a large pot of boiling water. Drain and rinse with cold water until the pasta has cooled. Place the pasta in a large bowl and add 2 cups frozen corn kernels, thawed, 1 red pepper chopped, 1 1/2 cups grape tomatoes, halved, 1/2 cup black olives, sliced, 1/2 cup black beans, drained and rinsed, 1/2 c diced red onion, 1/2 c cilantro leaves chopped, 1 avocado diced and shrimp. Add the dressing (you may not need all of it) and toss lightly until everything is coated.

Alternatively, you can refrigerate the salad, shrimp and dressing separately if you are making it ahead of time, and toss it all together right before serving. Don’t cut and add the avocado until right before serving as it will brown quickly.