Stan's Shrimp 'n Pasta Salad
request for pasta salad recipes 
 
one of my favorites! 
 
 
this is a colorful, and tasty summertime dish. it is best prepared 2 
to 24 hours in advance and stored in the refrigerator until you're ready 
to serve it. 
 
there are two different ways i prepare this dish. for two to four people 
i serve the shrimp pasta salad on a bed of lettuce, top with bean sprouts, 
and lay a few white asparagus spears on the side. for large groups or 
buffet style, i do not use the lettuce, bean sprouts, or asparagus, but i 
add another package of twirls pasta, another can of shrimp, and a little 
more dressing. 
 
1   12 oz package rainbow twirls pasta
1 can  baby corn
1 can  large black olives
1 can  garbanzo beans/chick peas
1 can  sliced water chestnuts
3 small  cans shrimp, medium or large size
1/4 to 1/2 tsp  mccormick italian seasoning
1/4 cup  chopped scallions/green onions
1/4 cup  chopped young celery
1/4 cup  chopped green pepper
1 medium  or large tomato, diced
1 can  white asparagus
  bean or alfalfa sprouts
  fresh leaf or iceberg lettuce
  newmans own olive oil and vinegar salad dressing
 
cook the pasta until it is just done. you do not want to overcook the 
pasta for this dish. refrigerate for at least 30 minutes to make pasta 
firm. add olives, baby corn, garbanzo beans, water chestnuts, scallions, 
celery, green pepper, and salad dressing. mix. as gentle as possible, mix 
in the tomatoes, shrimp and the italian seasoning. cover and refrigerate. 
 
 
-- 
(ID: 11701) Mirror: rec.food.recipes: Sun, Jul 20, 2003


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