Shelly's Recipe

Shrimp and Pasta Salad

Category: Pasta Salads

Yield: 2 to 3

1 1/2 cups shell pasta, cooked al dente, drained and cooled
1/2 red bell pepper, seeded, diced
3 green onion, sliced, including some green tops
1 celery stalk, sliced
1 avocado, peeled, pitted, and cut into bite-size pieces
1 Tbsp fresh lemon juice
1/3 pound cooked small bay shrimp
Salt and freshly ground pepper, to taste
2 hard cooked eggs, quartered, for garnish
Lettuce leaves, for lining plates, if desired
Creamy Italian Dressing

In a bowl combine the pasta, bell pepper, onions, and celery. Stir to mix well. In a separate bowl, toss the avocados with the lemon juice and then add it to the salad. Add the shrimp. Cover and refrigerate several hours.

Add about 1 cup dressing, salt and pepper, and mix well one hour before serving. If desired line a platter with lettuce leaves and mound the salad on top. Garnish with the hard boiled egg quarters and serve.


Creamy Italian Dressing

Yields: 1 1/4 cups

1/4 cup olive oil
1/2 cup mayonnaise (I used reduced fat.)
1/2 cup buttermilk
1 Tbsp fresh lemon juice
1/4 tsp dried basil, crumbled
1/4 tsp dried rosemary, crumbled
1/4 tsp dried oregano, crumbled
1 clove garlic, crushed
1/4 tsp salt
Freshly ground pepper, to taste

In a bowl whisk together all ingredients until well mixed. Taste and adjust seasonings, as desired.
Cover and refrigerate.