Today I'm bringing you my favorite pasta salad recipe, Shrimp Louis Pasta Salad. I made this last summer for Jack's first birthday and I absolutely loved it. It is important to let the finished pasta salad chill for a few hours to let the flavor develop. It really makes a big difference in flavor.
Some reviewers reported that they thought there was too much sauce in this dish, but I thought it was just right. If you have leftovers, the sauce tends to be absorbed even more into the pasta a day after preparing. If this is a worry to you, increase the amount of pasta by just a bit.
Makes about 8 servings
3 cups spiral shaped pasta, uncooked
1 cup mayonnaise
1/2 cup ranch dressing
1/3 cup seafood cocktail sauce
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
salt and pepper
1 lb medium cooked shrimp, peeled & deveined
1/2 cup chopped fresh tomato, making sure to de-seed it
1/2 cup sliced green onion
1/4 cup chopped sweet red pepper (or green, if you prefer the flavor)
2 tablespoons chopped fresh parsley
1. Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
2. Meanwhile, in a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce, lemon juice, Worcestershire sauce and salt & pepper.
3. Stir in cooled pasta and remaining ingredients. Let it chill in the fridge for a few hours to let the flavors develop.
Recipe from Food.com