Shrimp and pasta salad

Yield: 1 Servings

Measure Ingredient
4 cups Cooked, drained, and cooled elbow macaroni
2 cups Small shrimp, cooked, peeled, and deveined
4 Hard-boiled eggs, chopped
½ cup Chopped onion
¼ cup Chopped celery
½ cup Chopped black olives
½ cup Chopped dill pickles
1 cup Mayonnaise
2 tablespoons Olive oil
Louisiana hot sauce to taste
1 teaspoon Fresh lemon juice
2 teaspoons Worcestershire sauce
1 tablespoon Prepared mustard
½ cup Catsup

in a large mixing bowl, combine the eggs, onions,celery,olives, and pickles, then add the shrimp and macaroni and toss lightly. in a small bowl, whisk together the remaining ingredients. pour over the macaroni mixture and mix well. cover and let marinate at least 2 hours in the refrigerator before serving.

yields 6 to 10 servings

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Donna Partigianoni <donna@...> on Mar 08, 1997.

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