Pasta Salad

A light and easy summer dinner or an impressive plate to pass at any gathering, pasta salad fits the bill. Tubes, twists, or bows of cool pasta, delicately dressed, embellished with crunchy snow peas or roasted asparagus, toasty nuts, juicy chicken or tender sweet lobster meat, these salads can hold their heads up in any culinary company.

Featured Recipe

Shrimp Avocado Pasta Salad

Ingredients -

1 (16 ounces) package Uncooked Penne Pasta
1/4 pound Bacon
1 pound cooked Shrimp, peeled and deveined
2 Avocados - peeled, pitted and diced
1 cup shredded Cheddar Cheese
1 cup Mayonnaise
1/4 cup Lemon Juice
2 Tomatoes, diced
1 teaspoon Crushed Red Pepper
4 cups shredded Lettuce

Preparation:

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Rinse under cold running water to cool.

Place bacon in a skillet over medium high heat, and cook until evenly brown. Drain and crumble.

In a large bowl, gently toss together the pasta, bacon, shrimp, avocados, Cheddar cheese, mayonnaise, lemon juice, tomatoes, and red pepper.

Serve over lettuce.