It's August. It's hot. It's humid. I am not craving hot meals. This is a wonderful cold supper. Make it ahead so it will have time to chill. When I went down to Mommy's new house last week to help paint, she had this salad (left from her supper the night before) for a quick lunch the day I got there. She said that all of her family loved it. I made it several times years ago and we loved it. Then the recipe moved out of my rotation. We had kind of forgotten about it. It is time for me to bring it back. Thanks, Mommy, for the reminder.
SHRIMP & PASTA SALAD
1/4 cup mayonnaise
oregano to taste
16-oz spaghetti, cooked, drained, hot (whole wheat pasta is nice here)
8-oz feta cheese, crumbled (a 6-oz pkg is okay, too)
6 spring onions, chopped (or green onions)
10-12 cherry tomatoes, sliced or large dice
16-oz shrimp, cooked & peeled
1 cup light Italian dressing
Combine the mayonnaise and oregano in a large bowl and mix well.
Add hot cooked spaghetti and toss to coat.
Add the feta cheese, spring onions, tomatoes and shrimp and mix well.
Pour the salad dressing over the shrimp/pasta mixture and mix well.
Chill, covered, for 6 hours
Mommy used frozen salad size shrimp for this and that was a great choice. I have used large shrimp. Buy whatever is on sale. Follow the directions on the bag for proper thawing. Or, if you're in a hurry, these directions from my cousin Audrey work well, too. To thaw: bring a pot of water (about 2-qt) to boil. Add frozen shrimp. When water returns to boil, drain and cover shrimp with ice cubes to cool. We've all done this with good results, too.
As I'm writing this, I'm thinking this would be awfully good to take to someone. Right now there seem to be plenty of folks who could use a meal. This makes a generous amount of salad, so one recipe could be divided---supper for friends and supper for us. Perfect.
For the record, Big Sister and I did a good job in her room. She and I painted and she learned lots of "how-tos" as we worked. I told her I'm trying to work myself out of a job!