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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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A Thousand Island-type dressing adds some zip to this pasta and shrimp salad. My family prefers it to oil-based salad dressings. Mrs. Herbert Waalkens, Albert Lea, Minnesota Ingredients:
1 package (16 ounces) small shell pasta |
1 package (10 ounces) frozen cooked salad shrimp, thawed |
1/2 cup chopped celery |
1/2 cup chopped onion, divided |
2 hard-cooked eggs, chopped, divided |
1/4 cup minced fresh parsley |
1 cup mayonnaise |
1/4 cup chili sauce |
1 tablespoon chopped dill pickle or dill pickle relish |
1/2 teaspoon worcestershire sauce |
1/2 teaspoon seasoned salt |
Directions:
1. Cook pasta according to package directions; drain and rinse in cold water. Place in a bowl; add the shrimp, celery, 1/4 cup onion, half of the chopped eggs and parsley.
2. In a small bowl, combine the mayonnaise, chili sauce, pickle, Worcestershire sauce, seasoned salt, and remaining onion and eggs. Stir into pasta mixture. Cover and refrigerate until serving. Yield: 10 servings.
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