Wednesday, September 25, 2013

Shrimp and Pasta Salad

Mr. T. went camping last for one is not always easy but sometimes it works out perfectly.  This salad was one of those times.  I just happened to have everything that I needed to put together a light, crunchy and tasty salad with a creamy Italian Dressing.  It was great for dinner and, there were leftovers for lunch the next day!

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!

I am sharing today at Full Plate Thursday hosted by Miz Helen's Country Cottage and Foodie Friday hosted by Michael at Rattlebridge Farm.


  1. This sounds delicious and one I would love. Thanks!

  2. Sometimes it is wonderful to cook for one and cook whatever you fancy on a whim.

  3. I enjoy cooking for others, but not much for myself. Your shrimp salad is a great idea and so much more elegant than those overcooked chickens I get from the supermarket when I'm alone...

  4. Cooking for others is wonderful, but I think you should treat yourself well and what better way than to make something wonderful for yourself.

    Madonna/aka/Ms. Lemon

  5. What a wonderful salad for one, Kate! It has all the flavors that I love. Thanks for sharing and have a wonderful day.

  6. Cooking for one can be a challenge for sure. I love recipes that make enough for a dinner and a lunch the next day.The addition of shrimp makes it special. Have a great weekend.

  7. Cooking for one can be a challenge for sure. I love recipes that make enough for a dinner and a lunch the next day.The addition of shrimp makes it special. Have a great weekend.

  8. The salad sounds delicious and your first shot makes me want to dive into my screen for a bite.

  9. Hi Kate,
    I just love the combination for your salad, we would just love it. Have a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  10. Ooh, I love shrimp! This looks fantastic! The perfect salad to say goodbye to summer with!

  11. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a great weekend!
    Miz Helen

  12. It looks delicious! So fresh! Hope the Mr. had fun!