- 8 ounces small cooked shrimp
- 4 ounces small pasta shells, freshly cooked
- 1/2 cup chopped seeded peeled cucumber
- 1/2 cup chopped seeded tomato
- 1/4 cup chopped black olives
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh dill or 1 tablespoon dried dillweed
- 2/3 cup regular or reduced-calories mayonnaise
- 1 tablespoon white wine vinegar
- Combine shrimp, pasta, cucumber, tomato, olives, onion and dill in medium bowl. Whisk mayonnaise and vinegar to blend in small bowl. Add dressing to salad and toss to coat. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour an up to 2 hours.