Seafood Asparagus Pasta salad from Del Monte

Submitted by Joseph Strain

"This seafood-pasta salad recipe adapted from Del Monte Canned Asparagus had been up-powered to the KAZANGO! -level thru use of Chinese chili-garlic-puree instead of seafood cocktail sauce"

 

• Ready In: 40mins
• Ingredients: 7
• Serves: 6

ingredients

• 1⁄2 cup mayonnaise or 1/2 cup salad dressing
• 1⁄4 cup sliced green onion
• 3 tablespoons seafood cocktail sauce (or 1 full tsp chinese chili-puree w/garlic and 3 tb ketchup)
• 1 teaspoon Worcestershire sauce
• 12 ounces shrimp or 12 ounces surimi
• 1 (12 ounce) can del monte asparagus (however I prefer a full pound of properly cooked fresh asparagus)
• 1 cup uncooked pasta shells or 1 cup pasta elbows (I use Bow-Tie)

directions

1. Measure pasta, cook, drain, cool.
2. Combine mayo, onions, seafood sauce, worcestershire sauce.
3. Fold into seafood and asparagus.
4. This is a zesty salad depending on how you mix the seafood cocktail sauce.
5. Making your own seafood sauce with chinese chili-garlic puree will produce a potent dressing that will overpower the asparagus unless test-tasting is done and needed menu adjustments are made with added ketchup and mayo.
6. Smokers prefer the chinese chili-garlic-puree while the more sensitive palate of the non-smoker might find the original coctail sauce based recipe is fine-- Several"victims" here have suggested adding horseradish sauce to the coctail sauce YMMV.
7. Yodar.