Creamy Italian Shrimp Pasta Salad

Creamy Italian Shrimp and Pasta Salad

Miz Helen's Kitchen

Adapted From A Spoonful of Thyme

Serves 2 to 3

Ingredients

The Salad

1 1/2 cups Shell Pasta, cooked aldente, 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 tablespoon 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 (Recipe Follows)

Creamy Italian Dressing

Yield: 1 1/4 cups

Ingredients

1/4 cup Olive Oil

1/2 cup mayonnaise

1/2 cup buttermilk

1 tablespoon fresh lemon juice

Zest from one lemon

1/2 teaspoon dried basil, crumbled

1/4 teaspoon dried rosemary, crumbled

1/2 teaspoon dried oregano, crumbles

3/4 teaspoon garlic salt

1/2 teaspoon Tabasco Sauce

freshly ground pepper to taste

Directions

Prepare The Dressing:

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

For The Salad

In a medium size mixing bowl combine the pasta, bell pepper, onions, and celery. Stir to mix well. In a separate bowl toss the avocados with the 1 tablespoon lemon juice and then add it to the salad. Add the shrimp. Cover and refrigerate several hours.

One Hour Before Serving

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

Enjoy!