Craze-E Seashore Pasta Salad |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 12 |
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This salad is fun and is perfect for a potluck event. HINT: a not quite ripe, still firm, avocado works best in this salad. Cook time is the time it takes to cook the pasta. I created this for the Craze-E cooking contest. Ingredients:
16 ounces medium pasta shells |
1 teaspoon salt (for cooking pasta) |
1 firm avocado, chopped |
1 lb baby shrimp, cooked, rinsed well and drained well |
1 cup fresh sweet peas (thawed) or 1 cup frozen sweet peas (thawed) |
1/2 cup scallion, chopped |
3/4 cup miracle whip |
1/2 lemon, juiced |
2 tablespoons fresh tarragon, finely chopped |
1 tablespoon extra virgin olive oil |
1 tablespoon white wine vinegar |
1 teaspoon sea salt, table grind |
fresh ground pepper |
Directions:
1. Cook pasta according to package directions; drain and rinse under cold running water.
2. Add cooked pasta to large bowl along with the avocado, shrimp, peas, and scallions.
3. In small bowl combine dressing ingredients. Add to salad and toss.
4. Chill until ready to serve.
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