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

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.

emily9 February 02, 2003

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!

highcotton April 21, 2010

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.

lmkga June 09, 2010