Super Shrimp and Veggie Pasta Salad
Description
This is an adaptation of my Mom's recipe. A very colorful salad that's great any time of the year. I've also substituted frozen shrimp for canned on occasion, depending on availability.
Ingredients
•
1 (12 ounce) package small seashell pasta
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1 small green bell pepper, chopped
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1 small red bell pepper, chopped
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3 green onions, finely chopped
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3 stalks celery, chopped
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25 large pitted black olives, sliced
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1 (4 ounce) can small shrimp, drained
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1 cup creamy salad dressing (e.g. Miracle Whip)
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1 teaspoon prepared mustard
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1 teaspoon white sugar
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2 teaspoons vinegar
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salt and pepper to taste
Directions
1
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and rinse in cold water.
2
In a large bowl, combine pasta, green pepper, red pepper, onion, celery, olives and shrimp. In a separate bowl mix together: salad dressing, mustard, sugar, vinegar, salt and pepper; pour over salad. Can be served immediately, but best when chilled a few hours.