Seafood Asparagus Pasta salad from Del Monte

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup mayonnaise or 1/2 cup salad dressing
  • 14
    cup sliced green onion
  • 3
    tablespoons seafood cocktail sauce (or 1 full tsp chinese chili-puree w/garlic and 3 tb ketchup)
  • 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)
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DIRECTIONS

  • Measure pasta, cook, drain, cool.
  • Combine mayo, onions, seafood sauce, worcestershire sauce.
  • Fold into seafood and asparagus.
  • This is a zesty salad depending on how you mix the seafood cocktail sauce.
  • 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.
  • 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.
  • Yodar.
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