INGREDIENTS
- 450 g pkg. sm. shell pasta
- 1 c. diced green pepper
- 1 c. diced tomatoes
- 1 c. diced cucumber
- 1 c. diced celery
- 3 green onions
- 1/2 c. diced radishes
- 1 c. Miracle Whip
- 1 c. cream
- Salt, to taste
- 1 can shrimp
DIRECTIONS
- Cook pasta according to package directions (do not overcook). Drain and cool shells under cold running water.
- Dice and combine vegetables with shells. Toss gently.
- Mix salad dressing and cream; add to salad and stir to coat.
- Add drained shrimp.
You can vary the vegetables you prefer. All measurements are approximate. Refrigerate. Keeps well in refrigerator for 5 to 7 days.
YIELD: Twenty servings.