← Fish & Seafood

Shrimp Pasta Salad

SaladPastaSeafood
Serves2
Prep0:15
Refrigeration time1:30
Total2:00
Fish & Seafood

Ingredients

Directions

1.

In a medium mixing bowl, COMBINE first 7 ingredients (shrimp, cooked pasta, cucumber, tomato, olives, onion and dill).

2.

In a small mixing bowl, WHISK together mayonnaise and vinegar; ADD to salad; TOSS to coat.

3.

SEASON with salt and pepper; COVER; REFRIGERATE 1 to 2 hours.

1. Measured by dry, uncooked weight; 2 ounces equal 3/4 cup. 2. May substitute 1/4 measure dried dillweed for 1 measure of fresh dill (1/4 cup equals 4 tablespoons)

From epicurious web site; from BonAppetit, 1/94

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 567 Calories; 64g Fat (94.9% calories from fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 26mg Cholesterol; 570mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates.