pat's Recipe

Shrimp Pasta Salad

Category: Pasta salads

10 ounces dried campanelle pasta, spaghetti, or bow-ties (about 3 cups)
1-1/2 pounds cooked, peeled, and deveined shrimp
1 cup chopped celery
1/2 cup chopped red onion
1/2 cup chopped green sweet pepper
1 2-1/4-ounce can sliced pitted ripe olives, drained
4 roma tomatoes, cut into thin wedges
1 recipe Citrus Vinaigrette (see recipe below) or 1-1/4 cups bottled Italian salad dressing

Directions
1 Cook pasta according to package directions; drain. Rinse with cold water; drain again.
2 In a large bowl combine pasta, shrimp, celery, onion, sweet pepper, and olives. Stir in tomato wedges. Pour Citrus Vinaigrette over pasta mixture and toss gently to coat. Cover and chill for 2 to 24 hours. Stir before serving.

Makes 10 to 12 servings.



Citrus Vinaigrette
In a screw-top jar combine
3/4 cup grapefruit juice
1/2 cup salad oil
2 tablespoons honey
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper.

Cover and shake well to mix.