Friday, June 6, 2014

Chilled Shrimp Pasta Salad

Here's a great summer salad that can be made the morning ahead.  I keep the cooked pasta separate (in a plastic bag in the refrigerator) and then mix it all together at serving time.  And while the recipe didn't call for it, I added some chopped fresh dill (since my dill has really taken off this year, thanks to the absence of rabbits).  When it's time to eat, all you need to do is maybe heat a nice artisan bread, set the table, and enjoy a wonderful lunch or dinner.


1 1/2 cups uncooked small pasta (shells, penne, ditalini)
1/4 cup sour cream
1/4 cup mayo
2 Tbsp horseradish sauce
1 Tbsp grated onion
3/4 tsp seasoned salt
1/4 tsp black pepper
1/2 lb peeled and deveined cooked small shrimp
1/2 cucumber or 1 to 2 small pickling cucumbers, chopped
1-2 celery ribs, thinly sliced
fresh dill, chopped, optional
lettuce leaves, optional

Cook pasta according to package directions.  Drain; rinse with cold water.

In a large bowl, mix sour cream, mayo, horseradish sauce, onion, seasoned salt and pepper.  Stir in shrimp, cucumber, celery, and dill, if using.  Refrigerate until serving.  At serving time, fold in pasta and serve on lettuce (if using).

Recipe Source:  Taste of Home, June 2014, p. 60

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