Shrimp Pasta Salad
This pasta
salad with shrimp is the weekly dinner or the quick meal easy to take away for
a barbecue or a picnic! It comes with easy-to-find ingredients and the most
delicious sauce!
INGREDIENTS
- 1 large tomato, diced
- 1 1/2 cups diced english cucumber
- 1 lb. package (4 cups) Ditalini Pasta
- 2 cans “medium” shrimps (found by the canned tuna) OR 1 1/2 cups frozen cooked baby shrimp, thawed
For the
dressing:
- 1 1/2 tsp salt
- 1 1/2 tsp sugar
- 2 to 3 tbsp ketchup, more if desired
- 1 to 2 tsp milk, to thin the dressing
- 1 1/4 cup mayo
- 1 tbsp horseradish, optional
INSTRUCTIONS
First, boil
the pasta in a large pot of salted water according to the directions on the
package. Drain the pasta and pass under cold water, until it cools, drain and
place in a large bowl.
Then, drain
and rinse the shrimp under cold water, add them to the pasta bowl with the
diced tomatoes and cucumber. Put aside.
In another
bowl, whisk together the ingredients for the dressing, adding more milk if
necessary to achieve the desired consistency. Pour the vinaigrette over the
pasta and stir gently together to coat and mix the pasta salad. Refrigerate
until ready to serve.
Happy
Cooking Time.
