Pasta Salad with Shrimp
1 pound pasta (I prefer spaghetti broken into 2" pieces)
16 ounces Italian Dressing
1 T. grated parmesan cheese
1 T. sesame seeds
1 T. poppy seeds
2 teaspoons seasoning salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 large cucumber, chopped
1 red onion, diced
1 tomatoes, chopped
1 cup sliced green or black olives (or 1/2 and 1/2)
1 lb. peeled and deveined shrimp
In a medium bowl whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder and peppers until well blended.
Bring 1 quart of salted water to a boil. Place thawed shrimp in water, bring back to a boil and turn off the burner and cover pan. Let stand 5 min. Drain and cool shrimp. Toss shrimp in 1/2 cup of dressing and place in refrigerator while you mix the rest of the salad.
Cook spaghetti according to package directions. Drain, rinse in cold water and drain again.
Transfer to large mixing bowl. Stir in cucumber, onion, tomatoes, and olives into salad dressing. Pour over spaghetti and toss. Place shrimp on top. Garnish with parsley, additional tomatoes, and parmesan cheese.
1530 S Austin Ave