Ingredients:
1/4 cup mayonnaise
2 teaspoons curry powder ( more to taste)
1/2 cup honeydews, cut into balls
1/2 cup cantaloupe, cut into balls
1/2 cup slivered water chestnuts
3 cups cooked small shell pasta
1 lb cooked baby shrimp ( small/med)
3/4 cup frozen tiny peas
2 green onions, sliced
salt and pepper
Directions:
Mix curry powder and mayo set aside.
Mix remaining ingredients and toss with dressing.
Chill for at least 2 hours.
I like to reserve about 1/4 cup of the shimp and top the salad.
Servings: 6
Time preparation: 25 min.
Time total: 35 min.