RCI-ND.005.0120.001
Pita-filled Shrimp and Fruit Pasta Salad
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gibson Estate in Quinlan, Texas in 1981.
Prep40 min
Cook15 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- shrimp cooked and peeled6 ounces
- ½ cup
- ⅓ cup
- peach thinly sliced1 unit
- nectarine thinly sliced1 unit
Method
1
Bring a large pot of salted water to a boil and add the uncooked macaroni, stirring occasionally until tender, about 8-10 minutes.
10 minutes
2
Drain the macaroni in a colander and rinse under cold water until completely cooled, then transfer to a large mixing bowl.
3
Slice the peach and nectarine thinly, discarding the pits, and set aside on a clean surface to prevent browning.
4
Slice the celery into thin pieces and chop the green bell pepper into bite-sized pieces.
5
Add the cooled macaroni, cooked shrimp, sliced celery, chopped bell pepper, peach slices, and nectarine slices to the mixing bowl and gently toss to combine.
6
Divide the pasta salad evenly among pita pockets and serve immediately, or cover and refrigerate until ready to serve.