Pasta Shrimp Salad a great addition to Easter dinner 

by Kathy Hamman Miller

Pasta Shrimp Salad

Thaw and drain well a 24-ounce bag of extra small, cooked, peeled and deveined, tail off shrimp.

In a large pot cook one 16-ounce box of small shelled pasta according to directions al dente, rinse with cool water to stop the cooking process and drain well shaking the colander occasionally to get out the extra moisture.

Chop 1 cup celery
1 cup carrots
1 cup drained sweet gherkin pickles
1/2 small sweet onion

Add to well drained pasta

Kathy Hamman Miller

For dressing mix
1 1/2 cup miracle whip or mayonnaise
2 tablespoons of the sweet pickle juice
1 tablespoon mustard 

1 tablespoon sugar

Stir dressing mix together and give it a taste. You can have fun with adding more of the ingredients if you think it needs it.  I like to make the salad portion up the night before with the dressing on it. Just add the well drained shrimp before you serve it. Enjoy!


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