Shrimp: Shrimp Pasta Salad
You can use either store bought French dressing
or make your own, which is so much healthier for you.
Ingredients
- 8 oz. pkg. shell macaroni (cooked)
- 1 c. celery, diced
- 1/2 c. green pepper, diced
- 1 c. frozen peas
- 1 bunch green onion, thinly sliced
- 2 c. medium shrimp, cooked, peeled and de-veined
Shrimp Salad Dressing
- 2/3 c. low-fat mayonnaise (Hellman's)
- 3 Tbls. French dressing (see recipe below for homemade)
- salt and pepper to taste
Homemade French Dressing
- 1 Tables. + 2 t. white sugar
- 2 Tbls. + 2 t. ketchup
- 2 Tbls. light olive oil (milder than extra virgin, which you can use)
- 2 Tbls. white vinegar
- 1/8 t. celery seed
- 1/8 t. chili powder
- 1/8 t. dried mustard
- 1/8 t. onion powder
- pinch of paprika
- salt, to taste
Instructions
Homemade French Dressing: In a mini food processor, add sugar, ketchup, olive oil, white vinegar, celery seed, chili powder, dried mustard, onion powder, paprika and salt to taste. Process until smooth. Can be stored in refrigerator for up to 4 days. FYI - You will have a little left over.
Shrimp Salad Dressing: With a wire whisk, in a small bowl, combine mayonnaise, French dressing, salt and pepper.
Rinse shrimp and pat dry.
Combine cooked macaroni, celery, green pepper, onion and shrimp in a large bowl.
Add dressing, toss to coat and refrigerate a couple of hours before serving.