Ingredients
| 1 pkg. | cooked shrimp | | 1 lb. | box Corkscrew pasta | | 1 | bell pepper | | bunch | celery | | green onion | | 1 jar | jar diced pimento | | 1-1/3 tbsp. | canola oil | | 3 tsp. | lemon juice | | 1 tsp. | Tony's creole seasoning | | 1-1/2 tsp. | McCormick Salad Supreme Seasoning | | 1 cup | mayonnaise |
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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.
Author's Comments
One of the best pasta salads around, even if you left out the shrimp, it's delicious!
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