Shrimp Pasta Salad A quick and delicious salad for a summertime meal–nice for unexpected company if you keep some cooked shrimp in the freezer. <span>16 oz. elbow macaroni or your favorite salad pasta</span> <span>1 TB. olive oil</span> <span>1 lb. cooked salad shrimp (or larger shrimp, cut in bite-sized pieces)</span> <span>2 Cups fresh green peas</span> <span>1 small onion, minced (or 2 TB. MINCED ONION), optional</span> </span><span>2 TB. JUSTICE</span> <span>1 TB. water</span> <span>11/2-2 Cups mayonnaise (light mayo works fine in this recipe)</span> <span>1/4 Cup red wine vinegar</span> <span>1-2 TB. coarse-grained or Dijon-style prepared mustard, optional</span>

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