| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Salads, Seafood | 6 | Servings | |
INGREDIENTS
| 3/4 | lb | Salad Shrimp, cooked |
| 1/2 | c | Sharp Cheddar, diced |
| 1/2 | c | Smoked Gouda, grated |
| 1 | c | Feta, crumbled |
| 5 | Green onions, sliced | |
| 1 | c | Black olives, sliced |
| 1 | c | Light sour cream |
| 3 | tb | Reduced Calorie Mayonaise |
| 6 | tb | Fresh Dill, chopped |
| 10 | oz | Pasta shells |
| Salt | ||
| Black Pepper |
INSTRUCTIONS
Cook pasta until tender, but still firm. Rinse with cold water and drain well. Combine sour cream, mayonaise, green onions and dill. Put pasta in large bowl and mix in cheese and olives. Toss with dressing. Carefully mix in shrimp. Chill 1 hour before serving. Submitted By [email protected] (REBEKAH BURDETT) On THU, 6 JUL 1995 022324 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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