August 5th, 2010
Shrimp & Pasta Salad, Recipe, Delaware Beaches
This is one of those recipes that is perfect for this time of the year. Dining al fresco? You bet. Just add a green salad, a glass of wine, atmosphere, a couple of friends and you have a winner.
Shrimp & Pasta Salad
1 lb. macaroni, cooked, drained and cooled
1 lb. medium shrimp, cooked and peeled
4 hard boiled eggs, chopped
1/2 cup chopped onion
1/4 cup chopped celery
1/2 cup pitted black olives, sliced or chopped
Dressing
1 cup mayonnaise – regular or low fat
1/2 cup chopped dill pickle
1 tsp. lemon juice
2 tsps. Worcestershire sauce
1 tbsp. Dijon mustard
2 tbsp. olive oil
1/2 cup ketchup
hot sauce – to taste
In a large bowl, combine first 6 ingredients. Mix well.
In another bowl, mix dressing ingredients. Pour over macaroni mixture, stir well and chill for several hours before serving.
Too easy right? It serves 8.
Note: This recipe can easily be adapted to be gluten free. Just replace the macaroni for gluten free ones and Emeril’s mustard is also gluten free.
Enjoy it and make it your own!!
Talk to you later…
Tags: gluten free recipe, Recipe, Shrimp & Pasta Salad, Summer Recipe
