Shrimp Pasta Salad
|Small shell pasta||16 Ounce (1 Package)|
|Frozen cooked salad shrimp||10 Ounce, thawed (1 Package)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs), divided|
|Hard cooked eggs||2 , chopped, divided|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
|Mayonnaise||1 Cup (16 tbs)|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Chopped dill pickle/Dill pickle relish||1 Tablespoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Seasoned salt||1⁄2 Teaspoon|
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.
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.