I told you. I love summer salads. I can’t get enough of them.
This one is no exception. I especially love this one because it has my favorite seafood in it…shrimp!
Um, and it has pasta in it as well. You really can’t go wrong with pasta. Well, at least in my world you can’t! Pasta salads make me act crazy. You see, I could eat a whole bowl in one sitting. I’m not talking like a cereal bowl or a little Styrofoam bowl or one of those compartments in the sectioned-off plates that you get at a picnic. I mean a serving bowl.
“Oh, this salad is for me? No? It’s for the whole party? Oh, I understand.”
I really need to work on my self-control.
Shrimp and Shells Pasta Salad
2 cups uncooked small shell pasta
3 celery ribs, chopped
1 package (5 oz.) small salad shrimp, thawed
1 cup frozen peas, thawed
1/2 cup fat-free French dressing
1/2 cup fat-free mayonnaise (I use Canola mayonnaise)
3 tablespoon chopped onion
2 teaspoons chopped basil
2 teaspoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon salt-free seasoning blend (I use Mrs. Dash)
Cook pasta according to directions. Rinse in cold water and drain.
In a large bowl, combine pasta, celery, shrimp, and peas. In a small bowl, combine the remaining ingredients. Pour liquid mixture from small bowl over pasta and toss to coat.
Chill for an hour or until serving time.
This is a sure-fire crowd-pleaser. That is, if it makes it the entire time until your crowd arrives. In my house, that’s a challenge.