Shrimp ‘N’ Shells Salad

• 8 ounces uncooked small pasta shells
• 1 cup fat-free mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 cup buttermilk
• 1/3 cup finely chopped onion
• 2 tablespoons minced fresh parsley
• 1-1/2 teaspoons minced fresh basil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound cooked medium shrimp, peeled and deveined
• 1/4 cup frozen peas, thawed
• 1/4 cup diced pimientos
• 1 medium tomato, seeded and chopped
• 2 green onions, thinly sliced

1. Cook pasta according to package directions. Meanwhile, for dressing, combine the mayonnaise, cheese, buttermilk, onion, parsley, basil, salt and pepper in a blender or food processor; cover and process until blended.
2. Drain the pasta and rinse in cold water. In a large bowl, combine the pasta, shrimp, peas, pimientos, tomato and onions. Add dressing and toss to coat. Cover and refrigerate until chilled.

pasta shells, mayonnaise, parmesan cheese, buttermilk, onion, parsley, fresh basil, salt, pepper, shrimp, frozen peas, pimientos, tomato, green onions

Taken from www.tasteofhome.com/recipes/shrimp-n-shells-salad/ (may not work)