Super Shrimp and Veggie Pasta Salad

This is an adaptation of my Mom's recipe. A very colorful salad that's great any time of the year. A light creamy salad dressing can be substituted to reduce calories. I've also substituted frozen shrimp for canned on occasion, depending on availability.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 283 Calories

Ingredients

• 1 teaspoon white sugar
• salt and pepper to taste
• 3 stalks celery, chopped
• 1 cup creamy salad dressing (e.g. Miracle Whip)
• 1 (4 ounce) can small shrimp, drained
• 3 green onions, finely chopped
• 1 teaspoon prepared mustard
• 1 small green bell pepper, chopped
• 2 teaspoons vinegar
• 1 (12 ounce) package small seashell pasta
• 1 small red bell pepper, chopped
• 25 large pitted black olives, sliced

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and rinse in cold water.

Step 2

In a large bowl, combine pasta, green pepper, red pepper, onion, celery, olives and shrimp. In a separate bowl mix together: salad dressing, mustard, sugar, vinegar, salt and pepper; pour over salad. Can be served immediately, but best when chilled a few hours.