Benedictine Pasta Salad With Shrimp

Ingredients

Dressing

1/2C              Seeded and chopped cucumber

3T                 Chopped onion

3T                 Chopped mint

1/2T              Chopped garlic

4oz                Softened cream cheese

2T                 Mayonnaise

2t                  Minced lemon zest

2T                 Lemon juice

1t                  Tabasco

                     Salt and black pepper to taste

Salad

3/4lb              Cooked shrimp (26-30 cut in half)

8oz                Mini farfalle pasta

1/2C              Sliced carrots

1/2C              Seeded and sliced cucumber

1C                 Frozen peas thawed

1/2C              Sliced radishes

1/2C              Sliced scallions

1/2C              Chopped dill

Side

                     Sliced tomato and onion salad

                     Steamed green beans

Process

Mince the chopped cucumber, onions, mint, and garlic in a food processor

Add cream cheese, mayonnaise, zest, lemon juice, and Tabasco

Puree           

Season the mixture with salt and pepper

Chill until ready to use

Cook the pasta in a pot of boiling, salted water, according to package directions

Add the carrots during the last 2 minutes of cooking

Rinse the pasta and carrots under cool water and transfer to a bowl

Toss the pasta, carrots, sliced cucumbers, peas, radishes, scallions, shrimp, and dill with the dressing

Season with salt and pepper

Chill before serving