Macaroni Salad with Shrimp

     Yes, summer is just around the corner, and just thinking about summertime foods gives you a craving for a Macaroni salad.  Whether it's picnics, potlucks, BBQ's, or a cool addition to a hot summer evening meal; a Macaroni salad that tastes other than just mayonnaise is always a welcome treat!

Macaroni Salad with Shrimp

16 oz. box of pasta shells

8oz. can of good quality peas

(save 1/8 cup of the reserve juice from peas)

1 small can of black olives

20 medium sized shrimp cooked

2 Plum Tomatoes

1 green Bell Pepper

1/2 Red Onion

1 1/2 Cup of Mayonnaise

1 Package of Dry Italian Seasoning Mix

1/2 Teaspoon of Black pepper

1/2 Teaspoon of Dill

     Now as part of the preparation you will need to do the following:

          Cook the Shrimp, and when done cut them in 1/2, then set aside to cool.

          Boil the Macaroni, rinse them thoroughly afterwards to get off all the excess starch,

               then set them aside to cool a bit.

          Open the can of peas, drain the peas, but save 1/8 of a cup of the reserve juice.

          Seed, and dice the 2 Tomatoes

          Seed, and dice  the Bell Pepper.

          Drain the small can of Olives.

          Cut, and dice up the 1/2 Red Onion.

     Now, you are ready to create your masterpiece.

     

In a large measuring cup, mix the dry Italian seasoning mix, the pepper ,dill and mayonnaise together.  You can put it in the refrigerator briefly when you are done to add a chill to it.  But it is not vital to the recipe.

Then, in a large bowl you are going to dump in the Macaroni, Bell Pepper, Tomatoes, Olives, Onion,  Peas, and the 1/8 cup of reserve juice.

Now, take the mayonnaise mixture out of the refrigerator and pour it into the bowl.  Add in the Shrimp,  Then stir until all the ingredients are thoroughly covered in the mixture.  Once it is to your liking,  pour it into a Tupperware container or glass bowl and tightly cover.  The salad is best  if it is allowed to refrigerate and set over night.