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Shrimp and Pasta Salad




Source of Recipe


Internet


List of Ingredients




1 (12 oz) package rainbow twirls pasta
1 can baby corn, drained
1 can large black olives, drained
1 can garbanzo beans/chick peas, rinsed and drained
1 can sliced water chestnuts, drained
3 small cans shrimp, medium or large size, drained
1/4 to 1/2 teaspoon McCormick Italian seasoning
1/4 cup chopped scallions/green onions
1/4 cup chopped young celery
1/4 cup chopped green pepper
1 medium or large tomato, diced
1 can white asparagus, drained
bean or alfalfa sprouts
fresh leaf or iceberg lettuce
Newman's own olive oil and vinegar salad dressing

Cook the pasta until it is just done. You do not want to overcook the pasta for this dish. Refrigerate for at least 30 minutes to make pasta firm. Add olives, baby corn, garbanzo beans, water chestnuts, scallions, celery, green pepper, and salad dressing. Mix. As gentle as possible, mix in the tomatoes, shrimp and the Italian seasoning. Cover and refrigerate.


Recipe