Tasty Shrimp Pasta Salad

Any seafood salad is tasty, wholesome, and super easy!

Recipe author

Servings:

Ground black pepper

Chili powder

0.2

Horseradish (prepared)

Ketchup

Shrimp

White wine vinegar (white)

Mayonnaise

0.75

Sweet pickle relish (sweet)

Celery (fresh + ½ tbsp celery seeds)

Parsley

Pasta

Onion

Bell pepper (green)

Ground hot pepper

0.25

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 7 g

Fats 35 % 18 g

Carbohydrates 52 % 27 g

297 kcal

GI: 11 / 89 / 0

This tasty shrimp salad is a fairly involved, time-consuming recipe, but everyone who's made it says the result is delicious. Cook the pasta in salted water (short, thin shapes are best — even thick vermicelli works) without taking it all the way to done; it should be slightly firm but edible. Drain it in a colander, rinse with cold water, and toss lightly with a little vegetable oil. In a medium bowl, combine the diced onion, sweet green pepper, and diced celery. In another bowl, make the dressing: mix the mayonnaise, sweet pickle relish, ketchup, and a little wine vinegar. Add the celery seeds, horseradish, chili powder, salt, pepper, and parsley, and stir very well — you can even whip it lightly with a whisk. Add the peeled, cooked, chopped shrimp and the vegetable mixture to the dressing. Let the shrimp sit in the dressing for a bit at room temperature, covered. Then stir in the pasta. Transfer everything to a salad bowl and refrigerate. Let the salad chill for at least three hours before serving.

Caloric content of the products possible in the composition of the dish

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