Recipe: Shrimp and Pasta Salad (7 recipes) for Teri, Minnesota

Hi Teri:-) The first two recipes are ones that I found on the internet. The other five recipes are ones that have been previously posted here at recipelink. There are many more here, so if you want to consider some other recipes, type "Shrimp and Pasta Salad" in the "Look for a recipe" box. I have not tried any of these recipes. I hope you find one that you like:-)!

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PASTA AND SHRIMP SALAD

3/4 lb. pasta
4 oz. cubed Feta cheese
1 pt. cherry tomatoes, halved
1 green pepper, chopped
1 c. chopped cucumber
1 lb. cooked shrimp
1 (8 oz.) bottle Zesty Italian salad dressing
1 tsp. basil
Optional ingredients: Chopped ripe olives (Note from Jackie - I think I would use chopped Kalamata olives if you were to add olives.) Sliced green olives Yellow or zucchini squash

Cook pasta according to directions, drain and rinse in cold water and cool completely. Add remaining ingredients and mix well. Let stand at least 2 hours before serving or overnight in the refrigerator.

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SHRIMP PASTA SALAD

1 pkg. tri-colored noodles
3 lb. boiled shrimp (coarsely chopped & well seasoned)
1 c. chopped green onions
1 c. chopped celery
1 c. mayonnaise
1 c. sour cream
Tony Cachere's seasoning (Note from Jackie - You could consider using fresh or dried dill, basil or tarragon rather than Tony Cachere's Seasoning if you cannot find this product where you live.)

Boil noodles and shrimp separately. Drain noodles well, peel and chop shrimp. Add green onions. Separately blend mayonnaise, sour cream and seasoning in small bowl, then add to noodles, shrimp and onions. Chill.

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SHRIMP COCKTAIL PASTA SALAD
(Posted by Betsy)

8 ounces Dakota Growers Elbow Macaroni
3/4 pound cooked shrimp, imitation crab or combination
1 1/4 cups sliced celery
1 bunch green onions, sliced diagonally
1 avocado, peeled, pitted and diced
DRESSING:
1/2 cup ketchup
1 cup mayonnaise
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons lemon juice
1 tablespoon horseradish

Cook pasta according to package instructions. Rinse in cold water.

In large bowl, combine pasta with seafood, celery, green onions and avocado.

Combine dressing ingredients. Mix well. Fold into pasta mixture.

Chill one hour before serving. If prepared in advance, add avocado just before serving.

Servings: 6
Source: Dakota Growers Pasta Company

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SHRIMP LOUIS PASTA SALAD
(Posted by Betsy)

TRIAL RECIPE:
(for 1 3/4 quarts or 14 servings, 1/2 cup each)
1 lb. plus 2 oz. (3 1/2 cups) elbow macaroni, cooked, drained and chilled
5 oz. (1 1/4 cups) celery, chopped
6 oz. (1 cup) peeled deveined salad shrimp, cooked
8 oz. (1 cup) hard-cooked eggs, chopped
1 oz. (1/4 cup) red onions, chopped
8 oz. (1 cup) Kraft Light Done Right! Thousand Island Reduced Fat Dressing
4 oz. (1/2 cup) Kraft Mayo Fat Free Mayonnaise Dressing

FULL RECIPE:
(for 1 3/4 gallons or 56 servings, 1/2 cup each)
4 lb. plus 8 oz. (3 1/2 quarts) elbow macaroni, cooked, drained and chilled
1 lb. plus 4 oz. (1 1/4 quarts) celery, chopped
1 lb. plus 8 oz. (1 quart) peeled deveined salad shrimp, cooked
2 lb. (1 quart) hard-cooked eggs, chopped
4 oz (1 cup) red onions, chopped
2 lb (1 quart) Kraft Light Done Right! Thousand Island Reduced Fat Dressing
1 lb (2 cups) Kraft Mayo Fat Free Mayonnaise Dressing

Toss macaroni with celery, shrimp, eggs and onion in large bowl.

Add dressings; mix lightly. Cover. Refrigerate until ready to serve.

Special Extra:
Serve on a bed of chopped lettuce greens or leaf lettuce.

Source: Kraft Foods

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GRILLED SHRIMP-PASTA SALAD
(Posted by Gladys, PR)
Anita Perry

PASTA WITH VINAIGRETTE:
1/2 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 tablespoon finely chopped assorted herbs (your choice of fresh basil, oregano, tarragon, rosemary, etc.)
kosher salt and freshly ground pepper to taste

8 ounces uncooked rotelle (spiral pasta)To make vinaigrette, whisk all ingredients except the pasta in a bowl and set aside. Cook pasta according to package directions, drain, and toss with vinaigrette while still warm. Set aside. Do not prepare more than about 30 minutes in advance.

MARINADE FOR SHRIMP:
1 cup olive oil
4 cloves garlic, minced
2 tablespoons minced fresh rosemary
(or 1 tablespoon dried)
1 teaspoon kosher salt

Combine ingredients in a bowl and set aside.

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SHRIMP AND VEGETABLES

2 pounds raw shrimp
2 carrots, peeled
1 yellow squash, halved lengthwise
1 zucchini, halved lengthwise
1 red bell pepper, halved lengthwise
1 yellow bell pepper, halved lengthwise
1 yellow onion, quartered
olive oil, for brushing on vegetables
salt and pepper to taste

2 tablespoons coarsely chopped flat-leaf parsley

Heat charcoal grill. Peel and devein shrimp, place in marinade, and set aside. Brush vegetables with olive oil and arrange on grill about 6 inches from heat. Grill until tender, then cut into bite-size pieces. Arrange shrimp on skewers and grill, turning once, until opaque and cooked through, about 4 minutes (do not overcook). Toss vegetables and shrimp with pasta. Add salt and pepper. Just before serving, stir in chopped parsley. Serves 6.

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ASPARAGUS, SHRIMP AND SHELL PASTA SALAD
(Posted by Betsy)

pinch cayenne pepper
1/4 tsp. freshly ground pepper
2 tsp lemon juice
2 tbsp white wine vinegar
1 cup mayonnaise
1/2 lb. large shell pasta*
1 lb. Ontario Asparagus
1 lb. cooked shrimp**
2 green onions thinly sliced
2 tbsp. chopped fresh parsley
1 tbsp. chopped fresh dill

Cut asparagus diagonally into 2 inch lengths. Cook in lightly salted boiling water until tender crisp. Drain well, set aside.

Cook pasta shells in large amount of lightly salted boiling water, drain well and transfer to large bowl.

Combine mayonnaise, vinegar, lemon juice, pepper and cayenne well. Toss the warm pasta with the mayonnaise mixture. Place in refrigerator for a few minutes to chill.

Add asparagus, shrimp and onions, toss lightly to combine with pasta. Refrigerate at least 1 hour before serving.

* If large shell pasta is not available use medium.
** If desired a combination of shrimps and scallops may be used.

Servings: 6
Source: Ontario Asparagus Growers

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SHRIMP AND BROCCOLI PASTA SALAD
(Posted by Kim, LA)

3 c. uncooked Muellers twist trio
4 1/2 oz. can deveined shrimp
1 sm. bunch broccoli (cut up)
1 tbsp. water
1 hard boiled egg (chopped)
1 tbsp. ranch dressing
1/4 c. light mayonnaise
1/2 c. real mayonnaise

Cook twist trios according to package directions. While pasta is cooking, microwave shrimp on high 2 minutes, drain and set aside. Also microwave broccoli and water for 3 minutes on high until tender crisp, drain and set aside. When twist trios are done, drain off water. Return twist trios to pan. Add shrimp, broccoli, egg and remaining ingredients. Stir. Serve warm or chill and serve cold.