Shrimp and Pasta Salad

Shrimp and Pasta Salad

adapted from Pacific Fresh

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.

It was really nice to have a light pasta salad for dinner.....I did think that the dressing needed to be adjusted a bit to suit my taste. Be sure to taste before pouring onto the salad!