This is a nice twist on good old tuna noodle salad, what my Mom made in the summer when it was too hot to turn on the oven. It’s quick and leftovers pack nicely in the lunch box the next day. Give this a try, it’s even quicker if you keep a container of cooked pasta in your refrigerator. If you’re not a fan of shrimp, good old tuna is always great.
8 oz pasta elbows cooked and drained
2 four ounce cans of shrimp, drained and rinsed
1 cup frozen peas
4 green onions, sliced
½ cup diced celery
½ cup low fat mayo
4 large basal leaves, chopped
2 springs of parsley, chopped
Salt and pepper to taste
Mix all ingredients in large mixing bowl. Season with salt and pepper.
Here’s what’s in bloom in my yard at the moment: the very first rose of the summer, a pretty pink peony, a purple iris and hopefully lots more to come. Tomorrow I take on the weeds, wish me luck! Karen