This great pasta salad recipe found in Pillsbury's "Picnics and Potlucks" is really easy to make. You will find that this dish makes a full meal by itself, and is also great for taking to block parties.
PESTO SHRIMP AND SHELLS SALAD
Ingredients:
8 oz. (3 cups) uncooked medium shell pasta
1 teaspoon salt
1 (9 oz) pkg. Green Giant Frozen Sugar Snap Peas
1/3 cup purchased refrigerated pesto (from 7 oz container)
¼ cup light mayonnaise
1 (12 oz) pkg. frozen cooked medium shrimp with tails removed, thawed, rinsed
1 medium tomato, chopped
2 green onions, chopped
4 teaspoons shredded fresh Parmesan cheese
Cook pasta as directed on package adding salt to water. Add frozen sugar snap peas during last 2 minutes of cooking time. Drain; rinse with cold water to cool. Drain well.
In large serving bowl, combine pesto and mayonnaise, blend well. Add cooked pasta, sugar snap peas, shrimp, tomato and onion; toss gently to mix. Sprinkle with cheese. If desired, serve salad on lettuce-lined plates. YIELD: 5 (1 ½ cup)
If you are not a fan of snap peas, you can easily substitute another vegetable. Using frozen broccoli or green beans are great variations, but remember to add them during the last 5 or 6 minutes of cooking time. These vegetables usually take a bit longer to cook than the snap peas. Another variation you can try is to substitute the shrimp with mock lobster, salmon, or tuna.
Feel free to experiment and change this recipe around, I know that is how I come up with some of my best recipes!
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