Today for tea on the patio, we are having this wonderful shrimp and pasta salad. With our 100 degree days here in Texas, something cool and refreshing is especially needed. I saw this delicious recipe last summer at Cathy's blog Wives With Knives.
Somehow this Royal Vale takes me away to a cool summer cottage in England. A girl can certainly dream, can't she?
For Cathy's original recipe, check it out here.
I made half of Cathy's Shrimp Louie Dressing to try on the salad this summer. I loved this version, but both are so good, and if you love shrimp, I encourage you to try this!
Shrimp and Pasta Salad
1 lb. shrimp, cooked and cooled (for an easy way to cook shrimp, check here)
8 ounces macaroni, cooked according to package directions, drained, and cooled
1/2 cup chopped celery
1 cup cherry tomatoes
3 tablespoons red onions,chopped (I used green onions)
5 hard cooked eggs, sliced (check out here for a great way to cook them)
Mix all the ingredients together, saving 2 of the eggs for garnish. Mix the dressing ingredients together (below) and add to the bowl. Stir together and then garnish with the 2 additional eggs.
1 cup mayonnaise
2 tablespoon heavy cream
1/4 cup chili sauce
1/2 teaspoon Worcestershire sauce
2 tablespoons green pepper, finely chopped
2 tablespoons green onion, finely chopped
1 teaspoon parsley, finely chopped
1 tablespoon fresh lemon juice
Salt and pepper to taste
Mix all the ingredients together and set aside. Add to the shrimp/pasta salad.
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Thank you for your visit! xo