Creamy Shrimp Pasta Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Yummy and well suited for summer entertaining. The colors make the dish pretty, but it's healthy and filling, too. Made with fat-free mayo, you can't go wrong. Ingredients:
1 (8 ounce) package frozen cooked baby shrimp |
1/2 lb small shell pasta (can also use ditalini or elbow macaroni) |
1 stalk celery, without leaves, diced fine |
1 small yellow sweet onion, diced fine |
1/2 green pepper, cored, seeded, rinsed and diced |
1 medium carrot, peeled and shredded |
1/2 cup mayonnaise |
1/2 teaspoon paprika |
1/4 teaspoon garlic powder |
1 teaspoon dill (2 teaspoons if using fresh) |
1 lemon, juice of |
Directions:
1. Put shrimp in colander and run under cool water to defrost.
2. Cook pasta according to package directions. Drain and run under cool water to stop cooking; drain again and place into large bowl.
3. Add shrimp and all vegetables to the pasta and stir lightly to distribute colors evenly.
4. In a separate medium-sized bowl, mix mayonnaise, spices and lemon juice. Whisk together to make a smooth dressing, and pour over pasta, shrimp and veggies.
5. Stir gently to coat all ingredients, cover, and chill at least two hours.
6. (If needed or wanted, a dollop or two more mayo may be added without changing other ingredients.).
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