Shrimp Pasta Salad

You can use any pasta you like for this really, but I like conchigliette, just to go with the seafood theme. (NOTE: Prep time does not include refrigerating overnight.)

• Ready In: 20 mins
• Serves: 4

Ingredients

• 8  ounces pasta shells, cooked (conchigliette)
• 6  scallions, diced
• 4  teaspoons Tabasco sauce
• 1  lb shrimp, cooked
• 3  eggs, hard-cooked and chopped
• 1  cup mayonnaise
•  salt and pepper, to taste

Directions

1. Toss the cooked conchigliette with the scallions. Add the Tabasco sauce, shrimp, eggs, mayonnaise, salt, and pepper. Toss again. Refrigerate overnight for best results before serving.