Pasta Salad with Shrimp Recipe

4.5 3 5
Publisher Photo

Pasta Salad with Shrimp Recipe

Read Reviews
4.5 3 5
Publisher Photo
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
Recommended: Top 10 Shrimp Recipes
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 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-boiled large 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

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. Yield: 10 servings.
Originally published as Shrimp Pasta Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p208

Nutritional Facts

1 cup: 383 calories, 20g fat (3g saturated fat), 106mg cholesterol, 388mg sodium, 37g carbohydrate (3g sugars, 1g fiber), 13g protein.

  • 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-boiled large 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
  1. 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.
  2. 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.
Originally published as Shrimp Pasta Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p208

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Reviews forPasta Salad with Shrimp

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MY REVIEW
grannygourmet User ID: 3148826 57738
Reviewed Jul. 5, 2012

"I took the advice of another reviewer, increasing the amount of the dressing. We all enjoyed it. The shrimp I had were a larger size, so I just cut them in half."

MY REVIEW
galinthewoods User ID: 3317961 41377
Reviewed Sep. 13, 2011

"I gave it a 3/5 because the dressing was a little sparse for my family's taste, but after adding another 1/2 c. of mayo, 2T. chili sauce and another T. of dill pickle, I would give it 4 or 5 stars."

MY REVIEW
lilgrannymac User ID: 3243163 34114
Reviewed Apr. 26, 2009

"this sounds really good. going to have to try it tonight. i was looking for something light to do for dinner tonight. thanks"

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