Joyce’s Shrimp Pasta Salad
November 1, 2011
This recipe was introduced to me by Pete’s mom, Joyce. It has become an instant family favorite.
I made if for the first time this weekend, and it was just as popular with a new crowd.
1# box elbow macaroni
- Cook the pasta, drain well
3 cups Miracle Whip
1 white onion
- Peel and dice the onion really small (<1/8″ pieces)
- Mix Miracle Whip and onions into pasta. Coat thoroughly with Miracle Whip, but leave a little dry.
2 cans medium canned shrimp
- Open and drain shrimp.
- Fold the shrimp into the pasta mix. Careful though; you don’t break up the shrimp too much.
1 pint grape tomatos
- Wash the tomatos
- Slice tomatos about 1/8″ thick
- Place tomato slices to completely cover top layer.
2T paprika
- sprinkle paprika over top for color.
There is no need for salt, the shrimp adds more than enough.
For best results, refrigerate for a few hours before serving.
Pete suggested an optional upgrade, which was a ring of Colossal shrimp around the edge of the bowl, for cocktail sauce.