Shrimp and Pasta Salad


Mr. T. went camping last week.....cooking 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.

PRINTABLE RECIPE


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.



Comments

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

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

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  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...
    Sam

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  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
    MakeMineLemon

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

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  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.

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  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.

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

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  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

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

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

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

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