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!