Description
delightful dish featuring tender pasta and succulent shrimp, mixed with fresh vegetables and a creamy dressing. This refreshing summer salad is perfect for picnics, family gatherings, or a light dinner.
Ingredients
12 oz pasta (elbow macaroni or similar small pasta)
¾ lb cooked shrimp (peeled and chopped if large)
¼ cup celery (chopped)
½ cup onion (finely diced)
1 jar pimentos (drained)
1 green bell pepper (chopped)
¾ cup sliced olives (optional)
1 cup mayonnaise
¼ cup lemon juice
¼ cup oil
1 tbsp seasoning salt
1 tbsp Accent seasoning (or similar seasoning blend)
Salt & black pepper (to taste)
Instructions
Boil pasta in salted water until al dente. Drain and rinse with cold water to cool.
If using raw shrimp, cook them in boiling water until pink and opaque, then chill.
In a large bowl, combine cooked pasta, chopped shrimp, celery, onion, pimentos, bell pepper, and olives.
In a separate bowl, whisk together mayonnaise, lemon juice, oil, seasoning salt, Accent seasoning, salt, and pepper.
Pour dressing over pasta mixture and toss until evenly coated.
Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
Use pre-cooked frozen shrimp for faster preparation
Add optional herbs like parsley or dill for extra flavor
Store leftovers in airtight container in refrigerator for 2-3 days
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold preparation
- Cuisine: American