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Pasta and Shrimp Salad

Pineapple is one of our state's best-known products. It's delicious paired with shrimp and pasta in this crowd-pleasing salad, which is great for luncheons.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    6-8 servings

Ingredients

  • 1 can (20 ounces) pineapple chunks
  • 2 teaspoons cornstarch
  • 1/2 to 1 teaspoon curry powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 pound cooked medium shrimp, peeled and deveined
  • 2 cups cooked medium pasta shells
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/4 cup chopped sweet red pepper

Directions

  • Drain pineapple, reserving 3/4 cup juice; set pineapple aside. In a small saucepan, combine the cornstarch, curry powder, salt, pepper and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. Stir in mayonnaise and sour cream.
  • In a large bowl, combine the shrimp, pasta, water chestnuts, red pepper and reserved pineapple. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts
1 cup: 248 calories, 10g fat (2g saturated fat), 96mg cholesterol, 179mg sodium, 25g carbohydrate (10g sugars, 2g fiber), 14g protein.

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Reviews

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Average Rating:
  • bnrudy
    Jun 10, 2012

    Except for the curry powder and the bell pepper I don't care what color. I used cumin and little old bay and for the pepper I use mild red chili pepper and Sweet cubanelle pepper