My family loves this salad. It is so good using fresh garden vegetables along with the pasta and shrimp. You can do this using other meats, too, but we love it with the shrimp.
2 to 3 cups shrimp, cooked and peeled
2 cups rotini pasta, cooked al dente according to package directions (could use any kind of pasta)
2 eggs, boiled and chopped
1 large tomato, chopped
1/2 cup radishes, chopped
1/2 cup celery, chopped
1 small onion, chopped or can use several green onions and tops
1 medium sized cucumber, peeled and chopped
1 medium green pepper, chopped
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 tablespoon sugar
1/2 teaspoon white vinegar
1/2 cup mayonnaise
Cook pasta and drain, add remaining ingredients, toss well. Refrigerate for 2 to 3 hours before serving. Makes 10 to 12 servings. Enjoy!
Don’t miss these salads:Amish Pasta Salad Banana Salad or Banana Croquettes Best Ham Salad Ever © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.