stuck a feather in his cap

and called it macaroni. Salad, that is. I adapted this from my mom’s recipe for tuna macaroni salad. I like to make it in the morning, then refrigerate to have for dinner. It is a yummy side to take to a BBQ, or we actually eat it as a main dish in the summer.

Shrimp Pasta Salad

8 oz small pasta shells

Cook in salted water until al dente.

While pasta is cooking, whisk together dressing in a salad bowl.

1/2 C mayonnaise
1/2 C sour cream
1 tsp onion powder
1/2 tsp garlic powder
1 tsp dried parsley
1/2 tsp dried basil
1/2 tsp dried dill
1/2 tsp salt
1/4 cup milk

Drain and cool pasta, stirring frequently to prevent pasta from sticking together.

1/2 of a 12 oz. bag of frozen mixed vegetables
6 oz frozen wild-caught cooked & peeled salad shrimp

While pasta is cooling, place vegetables in a strainer and rinse under cold water until there are no ice crystals, drain well and add to the salad bowl. Do the same with the shrimp. Add the pasta. Stir well, then cover and refrigerate until time to serve.

Find more delicious recipes for side dishes at 30MealsinOneDay.com

On the Side is a collection of recipes that are simple, fun, and fabulous that will add delicious variety to your meals.