Pasta Salad with Shrimp
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 10 servings.
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
Ingredients
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1 package (16 ounces) small shell pasta
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1 package (10 ounces) frozen cooked salad shrimp, thawed
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1/2 cup chopped celery
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1/2 cup chopped onion, divided
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2 hard-boiled large eggs, chopped, divided
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1/4 cup minced fresh parsley
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1 cup mayonnaise
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1/4 cup chili sauce
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1 tablespoon chopped dill pickle or dill pickle relish
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1/2 teaspoon Worcestershire sauce
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1/2 teaspoon seasoned salt
Directions
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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.
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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.
Nutrition Facts
1 cup: 383 calories, 20g fat (3g saturated fat), 106mg cholesterol, 388mg sodium, 37g carbohydrate (3g sugars, 1g fiber), 13g protein.
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