RCI-ND.002.0128.001
Shrimp Pasta Salad
Sorry it took me so long, but here's the recipe as promised. :) Although, it's not a pressure cooker recipe. It serves 8 – 10 people as a side dish.
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- 3 cups
- 1 cup
- hard-boiled eggs4 unitchopped (reserve small amount for topping salad)
- ¼ cup
- ¼ cup
- mayo or Miracle Whip1 cup
- 2 Tbsp
- 2 tsp
- 1 tsp
- x 8 oz box small shell pasta1 unit
Method
1
Cook the pasta according to package directions until al dente, then drain and rinse under cold water until cooled completely.
10 minutes
2
Slice the green onions (white and green parts), and ensure the shrimp are thawed and dry.
3
Combine the mayo (or Miracle Whip), chili sauce, prepared horseradish, and salt in a large mixing bowl and stir until well blended.
2 minutes
4
Add the cooled pasta, shrimp, diced celery, chopped eggs (reserving topping), sliced green onions, and chopped dill pickle to the dressing mixture.
2 minutes
5
Toss all ingredients together gently until the pasta and shrimp are evenly coated with the dressing.
2 minutes
6
Transfer the salad to a serving dish and garnish with the reserved chopped egg on top.
1 minutes
7
Refrigerate until ready to serve, or serve immediately.