Total Time
Prep 45 mins
Cook 10 mins

Main dish salad, excellent with fresh French bread

Ingredients Nutrition


  1. Cook pasta according to package directions; drain.
  2. Rinse with cold water to cool quickly; drain well.
  3. Meanwhile, in a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce,lemon juice, Worcestershire sauce and salt& pepper.
  4. Stir in cooled pasta and remaining ingredients.
  5. Serve immediately or cover and refrigerate.
Most Helpful

5 5

made this for dinner tonite and everyone loved 10 year old wants in her lunch tomorrow.very good i'm planning on making for our next family get together.

5 5

What a find! I had a little boiled shrimp and some cocktail sauce left over from Easter dinner, as well as the remnants of a veggie tray with the accompanying dip. This recipe made it possible to 'recycle' everything in one delicious dish! I didn't bother chopping fresh parsley since the ranch dressing already had a ton in it, but I did slice a couple of celery sticks just to use them up. We thought the little bit of crunch added nice texture. I had made the cocktail sauce with a very generous amount of horseradish, and I agree with another reviewer that it really enhanced the flavor of this salad. Thanks for turning our leftovers into a lovely meal, Tootsie!

5 5

I reduced the amount of pasta by half. Also, I added 1 cup chopped spinach and added 1 tbsp lemon zest. I also used a green pepper instead of red. YUM. My husband is thrilled to have this is the fridge to snack on and/or have for lunch.