A refreshing, cold shrimp salad, that is a great in the summer or any time of the year!
2 pounds boiled and peeled shrimp
6 cups cooked elbow pasta 1 cup diced celery
6 boiled and diced eggs
1 cup diced onion
1/2 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon salt
4 tablespoons Wishbone Italian Salad Dressing
2 cups Blue Plate Mayonnaise
With this salad, I like to use shrimp that has already been boiled.This will add more flavor to the salad. Cut 2 pounds of shrimp into bite size pieces. Boil the elbow pasta for 10 to 11 minutes. Then, drain.
While the pasta is hot, add all the remaining ingredients and mix well.
This salad needs to be refrigerated for 3 to 4 hours before serving. Refrigeration helps all the flavors blend together.
Then, enjoy this easy, summer salad!