Cook time: 15 Min Prep time: 20 Min Serves: 8
1 lb bay shrimp, pre-cooked and shelled
16 oz elbow macaroni, cooked and cooled (smaller is best)
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 can(s) can sliced ripe olives, drained (3 7/8 oz
2-3 medium celery ribs, diced finely
1/2 medium walla walla onion, diced (any other sweet onion such as vidalia)
1/4 – 1/2 c parmesan cheese, grated (the kraft flavored is nice in this)
16 oz bernsteins light fantastic cheese fantastico salad dressing, to taste
1.5-2 Tbsp tablespoons salad elegance seasoning mix, to taste (i prefer johnny’s brand)
black pepper, to taste
garlic powder, to taste
egg, hard boiled and sliced (optional)
green onion, chopped (optional)
grape tomatoes, (optional)
1. Boil noodles as directed on package (around 9-11 minutes);immediately rinse in cold water to stop further cooing.
2. Prep all veggies and rinse shrimp removing any remaining shells etc that were missed while pasta boils then rinse and drain pasta so that you begin with a large bowl of cool pasta.
3. Add in the shrimp, veggies, parmesean cheese, and salad dressing. Stir thoroghly, and add seasonings to taste.
4. If desired,garnish with a sliced hard boiled egg,grape tomatoes and chopped green onions. Chill for 30 minutes, minimum,for best flavor before serving. Enjoy!
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