|
Super Shrimp and Veggie Pasta Salad
"This is an adaptation of my Mom's recipe. A very colorful salad that's great any time of the year. A light creamy salad dressing can be substituted to reduce calories. I've also substituted frozen shrimp for canned on occasion, depending on availability." Original recipe yield: 8 servings.
INGREDIENTS:
1 (12 ounce) package small seashell pasta
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 green onions, finely chopped
3 stalks celery, chopped
25 large pitted black olives, sliced
1 (4 ounce) can small shrimp, drained
1 cup creamy salad dressing (e.g. Miracle Whip)
1 teaspoon prepared mustard
1 teaspoon white sugar
2 teaspoons vinegar
salt and pepper to taste
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and rinse in cold water.
In a large bowl, combine pasta, green pepper, red pepper, onion, celery, olives and shrimp. In a separate bowl mix together: salad dressing, mustard, sugar, vinegar, salt and pepper; pour over salad. Can be served immediately, but best when chilled a few hours.
Rating: 0/0
posted by Admin
webmaster@dinnerworld.com
http://www.dinnerworld.com
|