Shrimp & Pasta Salad

This salad is the perfect side for a grilled steak but goes just as well with hamburgers and hot dogs. It also makes a nice lunch or dinner salad in the summer when the weather is hot. Add some sliced ripe tomatoes on the side and you have a complete meal.

We alway buy shrimp with the shells on because we think the shrimp has more flavor when steamed with the shells on. You could use salad-size shrimp if you want. Ir comes in cans or frozen. We always use the medium size shrimp, because this is what we always have, and cut them into pieces.

I really like adding radish to the salad. The spicy bite of the radish goes well with the shrimp.

1/2 pound raw shrimp in shells
1/2 lemon, sliced
1/2 tablespoon pickling spice

1/2 pound small pasta: tiny shells or wheels (about 4 cups cooked)
salt

Mayonnaise
1/3 of a red pepper, finely diced
1/3 of a green pepper, finely diced
3 - 4 green onions, thinly sliced
2 - 3 medium stalks celery, thinly sliced
Pimiento or pickled roasted peppers (optional)
Grated carrots, or chopped extremely fine (optional)
2 - 3 radishes, quartered and sliced very thin (optional)
Parsley
Salt & pepper, to taste
(No eggs)

Steam the shrimp with the lemon slices and pickling spices. See Shrimp Cocktail recipe for steaming instructions. Spread the cooked shrimp on a cookie sheet or other flat pan so that they cool as quickly as possible. Once cool enough to handle, remove shells from shimp if necessary and cut the them into bite-size pieces.

Cook the pasta following the directions on the package; do not overcook. They will absorb moisture from the mayonnaise, but if undercooked will be hard when in the cold salad. Rinse with cold water to stop the cooking and drain well.

Add the pasta to a mixing bowl and add as many chopped vegetables as you like; cut the vegetables small and don't over do it or you will detract from the shrimp. Add the shrimp. Mix with mayonnaise, a little at a time, to desired consistency. I myself do not like too much. Add salt and pepper to taste.

Refrigerate to blend flavors and serve cold. Taste the salad and adjust sseasonings. If the salad seems a little dry, add a tiny bit of water to loosen up the mayonnaise or add a little more mayonnaise. Only add more mayonnaise if the salad tastes like it needs it.

6 - 8 servings