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Pasta Salad with Shrimp

 Pasta Salad with Shrimp
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
10 ServingsPrep: 25 min. + chilling


  • 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


  • 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. Yield:
  • 10 servings.
Nutritional Facts: 1 serving (1 cup) equals 383 calories, 20 g fat (3 g saturated fat), 106 mg cholesterol, 388 mg sodium, 37 g carbohydrate, 1 g fiber, 13 g protein.

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Pasta Salad with Shrimp (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.