Classic Shrimp Pasta Salad
Ingredients
- 1 lb small shell pasta
- 1 1/2 cups Best Foods or Hellman's Mayonnaise, give or take a few tablespoons
- 2 cups finely chopped celery
- 2 cups whole grape or cherry tomatoes, washed and sliced in half or thirds
- one lemon, juiced
- 1-1 1/2 lbs salad shrimp
- 1 bunch green onions, chopped green and white parts
- celery seed, about 1 1/2 tablespoons
- salt and pepper to taste
Instructions
- Cook pasta al dente, set aside to cool. See notes about coking pasta. This may be done early in the day, or up to three days before serving.
- Set aside about 1/4 cup each of the chopped celery, tomatoes, green onions and shrimp for topping salad.
- In a large bowl, Combine cooled pasta, chopped celery and cut grape tomatoes. Throw the shrimp on top of the other ingredients. Before mixing the shrimp into the pasta, pour the juice of one fresh lemon on top of the shrimp. Gently toss all of the ingredients in the bowl together. Sprinkle with salt and pepper, about 1/4-1/2 teaspoon each.
- Add about 1 cup of mayonnaise and toss the salad together. Add the additional 1/2 cup of mayo. This may vary according to your taste preference. If you like less mayo, add less. The longer the salad sits in the refrigerator, the more the pasta will absorb the mayo.
- Add the chopped green onions and about 1 1/2 tablespoons celery seed.
- Taste the salad and add more salt and pepper to taste.
- Add the reserved toppings to the top of the salad and cover the salad with Saran Wrap or foil.
- Refrigerate until ready to serve.
Notes
-Cooking the pasta "al dente" is usually about 1 minute less than the package directs. Taste the pasta before removing from the boiling water. It should be just a tiny bit firm. Not too soft, but not hard either. Do not rinse with cold water. Remove from water and set aside. It will continue to cook a bit while it cools down. Toss with a tablespoon of olive oil if desired. -This salad may be made two days before serving. -The salad may need to have more mayo added after sitting in the fridge for a day. The pasta will absorb the mayo and the salad may seem a bit dry. Add mayo, a tablespoon at a time, tossing well after each addition. -You may also add a tablespoon or two of milk to loosen up the salad a bit if you don't want to add more mayo. Be careful to not add too much milk or your salad will get runny and flavors in the salad will become diluted.-You may use light mayo if you'd like, but the result will not be the same. Light mayo or Miracle Whip will change the flavor of this salad.