Shrimp and Pasta Salad

Shrimp and Pasta Salad

Equipment you will need:                                      
     One large pot for boiling pasta/ shrimp
     One large bowl
     One cutting board
     One colander for draining pasta
     One sharp knife for chopping
     1/4 cup measure
     1/2 cup measure
     1 tsp measure
     1 tbsp measure

Ingredients:
     16 oz pasta (spiral, corkscrew, shell, bowtie- pick your favorite)  Whole Wheat pasta is a healthier choice.
      2 lbs of shrimp (you can get frozen/already cooked or raw and boil them yourself)
Never buy canned shrimp. YUCK
      1/2 cup French Salad Dressing (get the low calorie if you want)
      1/2 cup of Mayonnaise - I like the new one with Olive Oil (low calorie is good here too)
      1/2 cup of chopped walnuts (optional- If you're making this to share with others, make sure no one has allergies to tree nuts. Any doubts- leave them out.)
      1/4 cup fresh chopped parsley (you can use dried, but not as good)
      4 tablespoons of green olives with pimiento peppers, chopped. Buy the already chopped kind to save time.        
      2 teaspoons of chopped onions (I prefer to use green onions, using the entire onion)


First, cook, rinse, and drain pasta. (see packaging for instructions) Then place pasta in large bowl to cool.

While the pasta is cooling, if you have purchased already cooked shrimp, rinse them in lukewarm water to make sure they are not frozen. If you have raw shrimp, fill a pot with water. Bring to a boil. Rinse shrimp and then place in boiling water. Boil until all shrimp turn pink, about 4 or 5 minutes should be enough. Don't overcook or they will be rubbery. Rinse shrimp with cool water and add to pasta.

Combine pasta/shrimp with remaining ingredients in large bowl.  Gently toss (MIX them together.)

This is when I taste test. You might want to add more of one thing or another.  Maybe a little more dressing or mayo.  Maybe more olives. Just remember, it is easier to add stuff than take it out. After it is all mixed just like you want it, cover the bowl and refrigerate for an hour or two. 

I like to serve this salad on a bed of lettuce or mixed greens with fresh fruit, like watermelon.  This makes it a more complete meal.