Shrimp Pasta Salad with Lemon-Basil Dressing

A Laura Pingatore recipe that quickly became a Hoban family staple. It has graced its presence at the infamous 4th of July parade in Havre de Grace. It has made an appearance at many a graduation, bridal showers, baby showers, and Easter Sunday. Creamy and zesty it is - with a pop of peas and all the noodles and shrimp your little heart desires!

Ingredients

• 1 lb medium shell pasta
• 1 lb medium shrimp; cooked
• 1 c frozen peas; defrosted
• 1 c roasted red peppers (jarred in oil); chopped

For Lemon-Basil Dressing

• 1 c Hellman’s mayonnaise (do not use light or fat free)
• ½ c fresh squeezed lemon juice
• 1 c fresh basil leaves; chopped
• 3-5 cloves garlic; minced
• Salt

Instructions

• Mix dressing ingredients together in a large bowl, and refrigerate for flavors to meld.
• Cook pasta according to package directions for al dente. Drain, and rinse with cold water to stop the cooking process. Drain well.
• Add pasta, shrimp, peas, and roasted red peppers to the bowl with dressing. Mix well to coat.
• Refrigerate 2-3 hours, preferably overnight.
• If pasta seems dry the next day, add a little more mayo and lemon juice until creamy.