Shelly's Recipe

SPRING PASTA SALAD

Category: Pasta Salads

1 lb radiatore or fusilli
2 tsp olive oil
1 cup sliced mushrooms
1/2 tsp lemon juice
3/4 cup frozen green peas
1 carrot, tinly sliced
1/2 red or yellow bell pepper, finely diced
1/2 cup finely diced celery
1/2 ttsp dried dill
Salt and pepper, to taste
3/4 to 1 cup ranch dressing
2 grilled boneless, skinless chicken breasts, diced (optional)
2 cup boiled shrimp, peeled and deveined (optional)

Cook and drain pasta according to package directions.

In a small pan, heat oil and add mushrooms. Cook for 3 minutes or just until they start to release their water. Drizzle with lemon juice and set aside to coolo.

Place the peas in a colander and rinse with lukewarm water to defrost. Let drain.

In a large bowl, add diced carrots, bell pepper, celery, dill, defrosted peas and sauteed mushrooms. Toss well. Add cook pasta and toss again. Stir in the dressing to taste. Cover and refrigerate at least 1 hour before serving. Stir in chicken and/or shrimp just before serving, if desired.

Serves 6-8

NOTE: I have noticed that I sometimes need to add more dressing before serving, especially if it is refrigerated overnight.