Shrimp ‘n’ Shells Salad

Shrimp ‘n’ Shells Salad

2 1/4 cups medium shell shaped pasta, cooked and drained

1 medium green pepper, cut into 2 inch long strips

1 1/2 cups cherry tomatoes cut in half

2 medium green onions, sliced, about 1/4 cup

1 pound medium shrimp, cooked, shelled and deveined

2/3 cup picante sauce

1/3 cup mayonnaise

1/4 cup chopped fresh cilantro leaves

3/4 tsp. ground cumin

Stir pasta, pepper, cherry tomatoes, green onions and shrimp in a large bowl. Beat the picante sauce, mayonnaise, cilantro and cumin with a whisk or fork in small bowl. Pour over pasta mixture. Toss until well coated. Cover and refrigerate salad for at least 2 hours. Stir the salad before serving. Makes 4 servings