Ingredients
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2 cups shell pasta, small
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1 cup small baby shrimp, precooked frozen
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1 teaspoon Tabasco sauce
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2 tablespoons chives, chopped
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1/2 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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1 tablespoon fresh lemon juice
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1 lemon, zest of
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1 cup frozen green pea
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1 zucchini, 6 - 7-inch long, diced (green or yellow)
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5 red radishes, thinly sliced
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1/3 cup vidalia onion, diced
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1 head lettuce, leaves
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3/4 cup fat-free salad dressing, I prefer the Miracle Whip brand
Instructions
- Cook pasta until al-dente. Drain then rinse in cold water. Allow to drain.
- Rinse frozen shrimp under cold running water. Drain, wrap in paper towels and set aside.
- In a small bowl, combine salad dressing, tabasco sauce, chives, salt, pepper, lemon juice and zest.
- In a large bowl, mix together pasta, frozen peas, zucchini, radishes, onions and dressing mixture.
- Gently toss in the shrimp. Refrigerate for 1 to 12 hours.
- To serve, line a serving bowl or platter with lettuce leaves. Top with the salad mixture. Garnish, if desired, with rows of radish slices, chopped chives and/or shrimp.