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Categories:
tomatoes shell pasta shrimp cucumber mayonnaise scallions dill weed mustard salt black pepper plain yogurt
Viewed: 53 - Published at: 9 months agoIngredients
- 2 medium fresh tomatoes
- 4 oz. (1 1/4 c.) shell pasta, uncooked
- 8 oz. shelled and deveined shrimp
- 1 c. peeled, seeded and sliced cucumber
- 2 Tbsp. mayonnaise
- 1/2 c. sliced scallions
- 2 Tbsp. dill weed
- 1 tsp. Dijon-style mustard
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 2 Tbsp. plain yogurt
Method
- Use tomatoes held at room temperature until fully ripe. Core tomatoes.
- Cut in wedges (makes about 2 cups); set aside. Cook pasta
- according
- to
- directions until tender, but firm, about 10 minutes; drain.
- Rinse with cold water; drain well.
