"Salad Envy": That's what they'll have when you show up at the next potluck with this creamy, colourful and delicious offering. You can tell them it's low in calories too, but they probably won't believe you. :wink: Substitute the shrimp with salmon, tuna or lobster for a different taste experience. Note: After several hours of chilling, the pasta will absorb some of the dressing. To return it to a creamier consistency, simply add one or two tablespoons of salad dressing. Cooking time does not include time for refrigeration. Created for the Craze-E Salad Contest.

Ingredients

8 serv.

shell pasta, small2 cups
small baby shrimp, precooked frozen↗1 cup
fat-free salad dressing, I prefer the Miracle Whip brand↗3⁄4 cup
Tabasco sauce↗1 teaspoon
chives, chopped2 tablespoons
salt↗1⁄2 teaspoon
fresh ground black pepper↗1⁄4 teaspoon
fresh lemon juice↗1 tablespoon
lemon, zest of↗1
frozen green pea↗1 cup
zucchini, 6 - 7-inch long, diced (green or yellow)1
red radishes, thinly sliced↗5
vidalia onion, diced↗1⁄3 cup
head lettuce, leaves↗1

Step-by-step instructions

1
Cook pasta until al-dente. Drain then rinse in cold water. Allow to drain.
2
Rinse frozen shrimp under cold running water. Drain, wrap in paper towels and set aside.
3
In a small bowl, combine salad dressing, tabasco sauce, chives, salt, pepper, lemon juice and zest.
4
In a large bowl, mix together pasta, frozen peas, zucchini, radishes, onions and dressing mixture.
5
Gently toss in the shrimp. Refrigerate for 1 to 12 hours.
6
To serve, line a serving bowl or platter with lettuce leaves. Top with the salad mixture. Garnish, if desired, with rows of radish slices, chopped chives and/or shrimp.

Source: food.com

Original recipe ↗

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