I have mentioned before how much I enjoy shrimp. For me this salad is one of those perfect summertime salads, it can be served as a light dinner with some fresh homemade bread or you can enjoy it for lunch. To make it lighter use fat-free mayonnaise. By all means use fresh ingredients from your garden if possible! This easy salad makes about 9 servings.
Shrimp and Pasta Salad
8 oz uncooked small pasta shells
1 cup mayonnaise
¼ cup grated Parmesan cheese
¼ cup buttermilk
1/3 cup finely chopped onion
2 Tbsp minced fresh parsley
1 ½ tsp minced fresh basil
½ tsp salt
½ tsp pepper
1 pound cooked medium shrimp, peeled and deveined
¼ cup frozen peas
1 medium tomato, seeded and chopped
2 scallions, thinly sliced
Cook the pasta according to the package directions. While the pasta is cooking make the dressing. Combine the mayonnaise, Parmesan cheese, buttermilk, onion, parsley, basil salt and pepper in a blender; cover and process until blended.
Drain the pasta and rinse in cold water. In a large bowl combine the pasta, shrimp, peas, tomato and scallions. Add dressing and toss to coat. Cover and refrigerate until chilled.
Perfect with a glass of wine on the deck!