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Shrimp Pasta Salad

Holiday.Cook's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Interest: 
Holiday, Healthy
Ingredient: 
Shrimp
Preparation Time: 
10 Minutes
Servings: 
4

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