PEACHY PASTA SHRIMP SALAD

PEACHY PASTA SHRIMP SALAD image

Yield 6 servings

Number Of Ingredients 15

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7 oz. package medium sized shell pasta
8 oz. uncooked shrimp, medium or pre-cooked, peeled and tail removed
2 ¼ oz. can sliced ripe (back) olives
2 stocks celery, chopped small
1 small green pepper, chopped small
1 small red pepper, chopped small
1 stick carrot, chopped small
1 bunch green onions, sliced fine
½ c. mayonnaise
1 c. peach & mango salsa or any fruit salsa (i.e. pineapple salsa)
1 snack cup of diced peaches
½ t. old bay seasoning
1 T. oregano, fresh minced or 1 t. dried oregano
1 T. cilantro, fresh, chopped plus extra for garnish or 1 t. dried, cilantro
salt & freshly ground black pepper

Steps:

Cook pasta according to directions to al dente. Drain well and place in refrigerator to cool. If shrimp is uncooked prepare according to package directions. Drain well and place in the refrigerator to cool. Drain black olives then chop celery, peppers and carrot. Then slice the green onions thin. In a large serving bowl add all the vegetables and shrimp to the pasta (peel and remove tails if needed) toss together. In a smaller bowl add the mayonnaise, salsa, peaches, old bay, oregano and cilantro, mix well and then toss with pasta. Add salt and freshly ground pepper to taste, cover (with lid or plastic wrap) and place in refrigerator until time to serve, garnish with fresh cilantro. Note: This salad can be made one day prior to serving.