Shrimp Pasta Salad

  • Yield 6 to 8 servings

'This salad was always a treat for our girls when they came home from college to visit.'


1 (7-ounce) package small pasta shells
1 (10-ounce) package frozen green peas
10 ounces frozen, cooked shrimp, thawed
6 medium radishes, thinly sliced
1/2 medium green bell pepper, finely chopped
2 tablespoons finely chopped onion
1 (2-ounce) jar chopped pimiento, drained
1/2 cup mayonnaise
1 tablespoon prepared horseradish sauce
1 teaspoon seasoned salt, or to taste


  1. Cook the pasta according to the package directions. Drain in a colander and run under cold water for 20 seconds; drain well. Combine the pasta, peas, shrimp, radishes, bell pepper, onion, and pimiento in a bowl; mix well.
  2. Mix the mayonnaise, horseradish sauce, and seasoned salt in a small bowl. Add to the shrimp mixture and toss gently to coat completely. Cover with plastic wrap and refrigerate at least 4 hours to overnight.

Recipe by Dorothea Ableidinger, New Prague, Minn.




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