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.
Calories 943 Calories from Fat 444
% Daily Value*
Total Fat 49 g75.5%
Saturated Fat 5.1 g25.4%
Trans Fat 0 g
Cholesterol 298.4 mg99.5%
Sodium 764.1 mg31.8%
Total Carbohydrates 86 g28.5%
Dietary Fiber 4.8 g19.3%
Sugars 5.8 g
Protein 33 g65.9%
Vitamin A 12.2% Vitamin C 11.5%
Calcium 5.7% Iron 27%
*Based on a 2000 Calorie diet