San Antonio Shrimp & Shells Salad

Texas is known for doing everything big. This creamy salad is no
exception, with loads of pasta, shrimp, vegetables, cilantro and, best
of all, big, bold flavor.

San Antonio Shrimp & Shells Salad
from Campbell's Kitchen

Prep Time: 25 min.
Chill Time: 2 hr.

2/3 cup Pace® Picante Sauce
1/3 cup mayonnaise
1/4 cup chopped fresh cilantro leaves
3/4 teaspoon ground cumin
3 cups medium shell-shaped pasta, cooked and drained
1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)
2 green onions, sliced (about 1/4 cup)
1 pound fresh *or* thawed frozen medium shrimp, cooked, peeled and deveined
1 1/2 cups cherry tomatoes cut in half

1. Stir the picante sauce, mayonnaise, cilantro and cumin in a large bowl.

2. Add the pasta, pepper, onion and shrimp and stir to coat. Cover and
refrigerate the mixture for 2 hours. Stir in the tomatoes.

/Tip*:*/ Stirring the fresh tomatoes in at the end prevents them from
getting grainy while in the refrigerator.

Makes: 6 servings (1 1/2 cups each).

Kitchen Clip
                        Not a huge fan of onions? Slice the white ends off the green onions,
then chop and use just the green part — the flavor will be much milder.
Received on Sun Jul 18 20:06:36 2010