Pasta Shell and Shrimp or Ham Salad

Total Time
30mins
Prep 30 mins
Cook 0 mins

A favorite spring and summertime dish.

Ingredients Nutrition

Directions

  1. Place the cooked and cooled pasta in a bowl and toss with tomato and shrimp or ham.
  2. In a separate bowl, whisk together vinegar and Dijon mustard. Add shallots, garlic, celery, carrot, red and green bell peppers. Stir well then add the olive/vegetable oil blend in a thin stream, whisking constantly.
  3. Whisk in parsley, basil, thyme and season with salt and pepper.
  4. Fold the sauce into the pasta mixture and blend well. Refrigerate until ready to serve, but let sit 20 - 30 minutes at room temperature until ready to serve.
Most Helpful

The lady cows and I got together, put our heads together, and gave this a unanimous 10 star applause! Oh so easy, oh so good, and oh so fresh! Full of goodness, a real slice of life! I followed this exactly, with no tidbit left behind. I used medium sized shells, and 21-40's shrimpers. Now, where is that dang fork?

Andi of Longmeadow Farm March 15, 2011

This was delicious! We loved it. My little girl gave this 5 stars and said "It's great!" so I'll be making this again. Unfortunately, I had to leave out the peppers and celery because my little girl won't touch anything with those in there. Personally, I think it would be better with them but I have to do what I have to do to make everyone happy. Thanks, GailAnn!

Realtor by day, Chef by night December 16, 2009

This is another winner from gailanng! I used small pasta shells and salad-size shrimp. The vinaigrette was mild, yet tasty and the vegetables gave it a nice crunch. This is also very easy to put together, so I will be making this again. Made for Everyday's a Holiday Tag Game.

JackieOhNo! August 24, 2009