SHRIMP PASTA SALAD WITH BACON AND ASPARAGUS

SHRIMP PASTA SALAD WITH BACON AND ASPARAGUS


1-pound ditalini pasta (or other small shape)

1 bunch asparagus, woody ends cut off (about 3” from bottom) and spears cut into 2-3” pieces

1-pound cooked shrimp, shelled and chopped into small pieces

½-pound bacon, cooked crisp and chopped

1 medium onion, finely chopped

2 cups celery, including leaves, finely chopped

2 cups Hellmann’s Light Mayonnaise

1 tablespoon Dijon mustard

1 tablespoon honey

Juice of one lemon, about 4 tablespoons

1 ¼ teaspoons salt

1 teaspoon black pepper

1 teaspoon Dish off the Block Superbly Herby Spice Blend

1 ½ teaspoons celery seed


Bring a large pot of water to a boil and cook the pasta according to package directions to al dente doneness.  In the last 3-5 minutes of cooking add the asparagus.  Drain when the pasta is al dente and asparagus are crisp tender.


Place the pasta, asparagus, and all of the other ingredients in a large bowl and toss until everything is mixed and evenly coated.  Chill for 2-3 hours.  Serve chilled, garnished with lemon slices and celery leaves.

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