Shrimp Cocktail Pasta Salad
Ingredients:
16 ounces Elbow Spaghetti
2 cans (4-1/2 ounces each) shrimp, drained
1 cup celery, chopped
1 cup frozen peas, thawed and drained
1 bunch green onions with tops, chopped
1 red bell pepper, chopped
1 cup radishes, sliced
Dressing
3/4 cup ketchup
1 cup mayonnaise or salad dressing
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoon lemon juice
1 tablespoon horseradish
Directions Prepare pasta according to package directions; rinse in cold water and drain well. In a large bowl, combine all of the salad ingredients and toss gently. In a small bowl, blend together all the dressing ingredients and mix well. Fold the dressing gently into the salad and toss until well coated. Refrigerate for 4 hours. Servings 8