Shrimp Louis Pasta Salad
This salad can be served as a main dish or a side salad. Perfect for potlucks, picnics, and BBQs!
Servings: 8
Ingredients
SALAD:
- 1 lb. med. seashell pasta
- 1 lb. med. cooked shrimp peeled, deveined, cut in half
- 1 (6 oz.) can med. black olives sliced in half
- 2 stalks celery thinly sliced
- 3 green onions thinly sliced
- 1 red bell pepper chopped
- 2 T. chopped fresh parsley
DRESSING:
- 1 c. mayonnaise
- 1/2 c. ranch dressing
- 1/3 c. seafood cocktail sauce
- 2 T. fresh lemon juice
- 1 tsp. Worcestershire sauce
- Salt & Pepper to taste
Instructions
- Cook pasta al dente according to package directions. Drain and rinse under cold water to cool the pasta quickly; drain well.
- In a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce, lemon juice, Worcestershire sauce, salt, and pepper until well combined.
- Stir in cooled pasta, shrimp, olives, celery, green onions, red bell pepper, and parsley. Serve immediately or cover and refrigerate.
Notes
Crab can easily be substituted for shrimp, if desired.
Speak Your Mind