this recipe comes from a great restaurant in my area called River's Edge A nice dinner for a hot summer day. Serve with some crackers & fruit, dinner's ready.
Ingredients:
8 ounces dry elbow macaroni
1 cup diced celery
1 cup finely chopped onion
1 cup finely diced green bell pepper
1/2 cup finely diced red bell pepper
2 teaspoons minced garlic
2 -3 cups mayonnaise
1 ounce minced fresh dill
1 ounce minced fresh basil
1 tablespoon salt (or to your likeing)
1 1/2 teaspoons black pepper
1 lb baby shrimp
Directions:
1. Blanch pasta in boiling water for 9 minutes. 2. Rinse in cold water. 3. In a large bowl combine all other ingredients & toss with pasta. 4. Cover & chill for flavors to combine. 5. Stir well before serving. 6. Makes about 2 quarts. Prep. time does not include chilling .