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 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.