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