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Shrimp Louis Pasta Salad

This salad can be served as a main dish or a side salad. Perfect for potlucks, picnics, and BBQs!
Course: Salad
Cuisine: American
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.