Shrimp Corn and Wagon Wheel Pasta Salad

8 oz. wagon wheel pasta cooked
1-1/2 lb. shrimp, cooked
16 oz. corn
1 cup olive oil
4 tsp. white wine vinegar
1 tsp. garlic
3 tsp. fresh basil or 1 tsp. dry
3 tsp. dijon mustard
1 tsp. hot sauce
1/4 tsp. salt
1 tsp. fresh thyme or 1/4 dry
1 tsp. season salt

Cook the shrimp and the pasta separately and set both aside to cool. In a food processor whip together all ingredients except the shrimp, pasta, corn and olive oil. After they are all mixed, slowly add olive oil to the food processor. Mix together the shrimp, corn and pasta in a large bowl. Add ingredients from the food processor and mix. Serve on a bed of lettuce and garnish as desired.

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Cajun Country -- New Iberia, Louisiana