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Shrimp Macaroni Salad

1 package (16 ounces) elbow macaroni
1 to 1-1/2 pounds cooked small shrimp
1 package (16 ounces) frozen peas, thawed
7 to 8 celery ribs, finely chopped
1 small onion, finely chopped
DRESSING:
1-3/4 cups mayonnaise
3/4 cup French salad dressing
2 tablespoons sugar
2 tablespoons white wine vinegar
1-1/2 to 2-1/2 teaspoons paprika
1 to 2 teaspoons salt
1 to 2 teaspoons garlic powder

Printed from tasteofhome.com Oct 12, 2008

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Shrimp Macaroni Salad cont.

1 to 2 teaspoons pepper

Cook macaroni according to package directions; drain and rinse in cold
water. In a large bowl, combine the macaroni, shrimp, peas, celery
and onion. In another bowl, whisk the dressing ingredients. Pour
over salad and toss to coat. Cover and refrigerate for at least 8
hours before serving.

Yield: 16 servings.