INGREDIENTS

1. 16ouncesorzo pastaor rosamarina pasta
2. 1 (10 ounce)bagfrozen asparagus, thawed and drained(or use an equal amount of fresh, sliced and steamed until crisp but tender)
3. 12ounces cooked cleanedshrimp(cut in thirds, if large)
4. 1cup finely choppedcarrots
5. 1/2cup finely choppedcelery
6. 1/2cup finely choppedred onions
7. 3tablespoons choppedfresh tarragon
8. 1/4cup choppedsweet picklesor sweet pickle relish
9. 2cupsMiracle Whip light(don’t substitute)
10. 1/2cup freshly gratedromano cheese
11. 1/2lemon, juice of

DIRECTIONS

1. Cook pasta according to package directions.
2. Rinse with cold water and drain.
3. Mix Miracle Whip, lemon juice, tarragon, pickles, and cheese in a large bowl.
4. Add remaining ingredients and mix very well.
5. Cover and chill well before serving.
6. Garnish with quartered cherry tomatoes and sprinkle with additional grated romano cheese.
7. NOTES: This is also good using chicken instead of shrimp, and broccoli or pea pods instead of asparagus (cheaper, too!).
8. The amounts for the Miracle Whip, onions, celery, carrots, and tarragon can be adjusted.
9. The amounts given suit my taste.
10. When I make this the day before serving, I always add additional Miracle Whip before garnishing and serving.
11. Cooking time is chill time.
12. This actually serves between 4-10, depending on whether it’s a side dish or main dish and how much other food is being served.