Shrimp and Pasta Salad

by eleceia

Servings: 1 gallon

INGREDIENTS

One pkg cooked shrimp
16 oz. box Corkscrew pasta
1 bell pepper
bunch celery
green onion
1 large jar diced pimento
4 T. canola oil
3 T. lemon juice
1 T. Tony's creole seasoning
1-1/2 t. McCormick Salad Supreme Seasoning
1 cup mayonnaise

INSTRUCTIONS

Rinse and thaw the cooked shrimp. Lay out on paper towels to absorb as much moisture as possible.

Cook Corkscrew pasta. Drain, rinse well and place in large bowl

Chop finely: bell pepper, celery, green onion and pimento. Add to pasta and mix well.

Mix together in small bowl:
4 T. canola oil
3 T. lemon juice
1 T. Tony's creole seasoning
1-1/2 t. McCormick Salad Supreme Seasoning
1 cup mayonnaise

Mix well and our over pasta mixture.
Add shrimp (or other cooked meat, i.e. diced ham, chicken, hard salami, etc) and refrigerate overnight for best flavor.

CHEF COMMENTS

One of the best pasta salads around, even if you left out the shrimp, it's delicious!

Tagged: salads, shrimppastasalads add tags

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