Creamy Shrimp Pasta Salad

Yummy and well suited for summer entertaining. The colors make the dish pretty, but it's healthy and filling, too. Made with fat-free mayo, you can't go wrong.

• Ready In: 28 mins
• Serves: 4-6

Ingredients

• 1 (8 ounce) package  frozen cooked baby shrimp
• 1⁄2 lb small shell pasta (can also use ditalini or elbow macaroni)
• 1  stalk celery, without leaves, diced fine
• 1  small yellow sweet onion, diced fine
• 1⁄2 green pepper, cored, seeded, rinsed and diced
• 1  medium carrot, peeled and shredded
• 1⁄2 cup mayonnaise
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon garlic powder
• 1  teaspoon dill (2 teaspoons if using fresh)
• 1  lemon, juice of

Directions

1. Put shrimp in colander and run under cool water to defrost.
2. Cook pasta according to package directions. Drain and run under cool water to stop cooking; drain again and place into large bowl.
3. Add shrimp and all vegetables to the pasta and stir lightly to distribute colors evenly.
4. In a separate medium-sized bowl, mix mayonnaise, spices and lemon juice. Whisk together to make a smooth dressing, and pour over pasta, shrimp and veggies.
5. Stir gently to coat all ingredients, cover, and chill at least two hours.
6. (If needed or wanted, a dollop or two more mayo may be added without changing other ingredients.).