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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Whenever I attend a potluck or family gathering, I'm asked to make this salad, which has been a family secret for over 50 years. My husband likes it as a main dish, served with garlic bread. âBarbara Robbins Cave Junction, Oregon Ingredients:
1 package (16 ounces) elbow macaroni |
1 to 1-1/2 pounds cooked small shrimp |
1 package (16 ounces) frozen peas, thawed |
7 to 8 celery ribs, finely chopped |
1 small onion, finely chopped |
dressing: |
1-3/4 cups mayonnaise |
3/4 cup french salad dressing |
2 tablespoons sugar |
2 tablespoons white wine vinegar |
1-1/2 to 2-1/2 teaspoons paprika |
1 to 2 teaspoons salt |
1 to 2 teaspoons garlic powder |
1 to 2 teaspoons pepper |
Directions:
1. Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, shrimp, peas, celery and onion.
2. In another bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 8 hours before serving. Yield: 16 servings.
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