My Shrimp Pasta Salad Recipe #195902
Perfect for a ladies luncheon, or a light meal for a hot summer evening, this recipe of mine is always a hit.
by Kayelle
2¼ hours | 15 min prep
SERVES 4 -6
- 1 lb frozen cooked shrimp, defrosted
- 10 ounces small shell pasta, cooked and rinsed in cold water
- 1 cup frozen tiny peas
- 13 ounces canned artichoke bottoms in water, drained and cut up
- 5 green onions, sliced and include some green
- 1 (11 ounce) can pickled beets, rinsed in cold water and sliced in strips
- 3 celery ribs, thin slice
- 1 carrot, grated
- 4 eggs, hard boiled and cut in wedges for garnish
- 1 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 3 tablespoons chili sauce
- 2 teaspoons horseradish
- 3 tablespoons capers
- 1/2 teaspoon cracked pepper
- Mix the first eight ingredients together in a large bowl.
- In a small bowl, blend the wet ingredients for the dressing, along with the pepper.
- Mix into the salad and chill until ice cold, about two hours or more.
- Serve on chilled plates with a bed of lettuce, and egg wedges on the top.
- Some crusty rolls, and you're set!
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5 stars