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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is a great make-ahead summer salad for a crowd. If you don't like it spicy, omit the crab boil. If you like it REALLY spicy, use liquid crab boil-but only an ounce or two. Ingredients:
1 (16 ounce) bottle wishbone robust italian dressing |
1 (16 ounce) package buttermilk ranch salad dressing mix |
30 -40 cherry tomatoes or 30 -40 grape tomatoes, sliced |
1 cucumber, peeled & diced |
1 (6 ounce) can sliced black olives |
1 tablespoon dried sweet basil leaves |
1 (3 ounce) bag zatarain crab boil |
1 (8 ounce) bag tri-color spiral pasta |
1 (8 ounce) bag bow tie pasta |
16 ounces frozen cooked baby shrimp |
Directions:
1. Pour Italian dressing into large bowl and add dry ranch dressing mix, stirring well.
2. Add diced cucumbers, sliced tomatoes, olives and basil, cover and marinate a couple of hours.
3. In a large pot, place enough water for pasta and drop crab boil bag into water.
4. When water comes to boil, place pasta into water and cook until almost done, then turn heat off, add the frozen shrimp and let sit in crab boil water until pasta is tender.
5. Drain shrimp and pasta mixture into a large bowl.
6. Pour dressing mixture over pasta and shrimp, mixing well.
7. Cover and let chill before serving-overnight is even better.
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