Shrimp Louis Pasta Salad

"Main dish salad, excellent with fresh French bread"
 
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photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by Kathy photo by Kathy
photo by Kathy photo by Kathy
photo by anniesnomsblog photo by anniesnomsblog
photo by Dashia M. photo by Dashia M.
Ready In:
55mins
Ingredients:
12
Serves:
6-8
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ingredients

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directions

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

Questions & Replies

  1. Several of the reviews mentioned the horseradish in the recipe. I didn't see any listed.
     
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Reviews

  1. 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!
     
  2. made this for dinner tonite and everyone loved it.my 10 year old wants in her lunch tomorrow.very good i'm planning on making for our next family get together.
     
  3. Very good! I added crab too- hubby really loved this recipe.
     
  4. I gave 4 stars because I had no ranch dressing so I subbed with thousand island. It was a fabulous combination of flavours. I loved it and will make this again for the next summer potluck lunch.
     
  5. This is pretty awesome. Being a Marylander and growing up on the water we are very picking about our seafood. The only change I made was to add Old Bay seasoning. A Maryland staple and I made a little less dressing as we like our pasta a little on the dryer side. Very good recipe. Definitely keeping this in my rotation! Oh and FYI it's best made the day before. That way all the flavors combine.
     
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Tweaks

  1. I had a bunch of ingredients leftover from a party and went searching for a recipe to use them in -- and boy did I get a winner! I used Dreamfield's low-carb pasta, fresh chunky salsa that I made in place of the chopped tomato, and chives instead of green onions. The cocktail sauce and salsa give the salad a wonderful snappy taste. Thanks so much for making my leftover ingredients sing!
     

RECIPE SUBMITTED BY

I am a retired banker who loves to cook and to entertain. I love the outdoors and spend many hours in summer working in my yard and garden. My pet peeve is people who say "I can't" I love to try new recipes particularly ethnic recipes.....Japanese, Chinese, Italian, French and German. I love to travel and spend time with my daughter and grandchildren. My husband and I love animals and have a sweet black and white cat named Sparky.
 
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