This is an adaptation of my Mom's recipe. A very colorful salad that's great any time of the year. A light creamy salad dressing can be substituted to reduce calories. I've also substituted frozen shrimp for canned on occasion, depending on availability.
Ingredients
- 1 package small seashell pasta , 12 ounce
- 1 small green bell pepper , chopped
- 1 small red bell pepper , chopped
- 3 greens onions , finely chopped
- 3 stalks celery , chopped
- 25 large pitted black olives , sliced
- 1 can small shrimp , 4 ounce
- 1 cup creamy salad dressing , e.g. Miracle Whip
- 1 teaspoon prepared mustard
- 1 teaspoon white sugar
- 2 teaspoons vinegar
- salt and pepper to taste
Instructions
-
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.
Nutrition Facts
Per serving
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