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Shrimp Pasta Salad From
Verne via Judy
12-16 oz box pasta twists
1/2 med. red onion
1/2-3/4 c. chopped parsley
1-2 cans sliced black olives
box cherry tomatoes, sliced or halved
1 cucumber sliced
1 box snow peas, cooked per directions
1 1/2 - 2 lbs shrimp, cooked and cleaned
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Toss to mix gently.
In separate
bowl, combine 2 lg egg yolks, 2 T+ Dijon mustard, 4T+
fresh lemon juice, 1 1/2 tsp salt. Gradually add 1 1/4 c. vegetable
oil. In food processor or blender or using wire whip, emulsify.
Season with additional lemon juice, mustard or salt, add pepper
to taste. Mix with tossed ingredients. I have used prepared
mayonnaise with dijon mustard added. Serve cold.
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