Kathy's "Secret" Pasta Salad Recipe! Recipe
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Ingredients: |
Ingredients: 2 pounds fresh shrimp (boil in liquid Zatarain's Concentrated Liquid Crab & Shrimp Boil© according to label directions. Strain, cool, peel, devein, cut in half if you wish, then set aside)
1 pound bag small shell pasta (boil until tender, rinse in cold water, strain and set aside)
3 Tablespoons fresh parsley, finely chopped
1 Stalk celery chopped
4 Stalks green onion (more or less to taste) finely chopped
Stuffed olives, chopped (to taste. I like olives so I put in a lot)
½ Cup cubed ham chunks (Optional)
Granulated garlic, cayenne pepper, and salt to taste.
Blue Plate Mayo©
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Directions: |
Directions:Place cool pasta in a large mixing bowl.
Add the chopped seasonings – one at a time – and shake the bowl to mix.
Add the shrimp and shake the bowl to mix.
Add the stuffed olives and shake the bowl to mix.
Add the cubed ham and shake the bowl to mix.
Season with granulated garlic, salt, and pepper to taste. Shake the bowl to mix.
Slowly add mayo (one tablespoon at a time) and mix until the desired consistency is reached. Cover and place in refrigerator to chill. Remember, as it cools, the pasta will absorb the mayo, so after about an hour in the fridge, you may wish to add a little more mayonaise. |
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Personal
Notes: |
Personal
Notes: I learned to make this salad from my grandmother, Theodora Jeffrion Taylor, when I was a child. I loved cooking with her because she always told me the story behind what we prepared, and I got to wear an apron - which was really cool back then! One of the most important things I learned about cooking from Mamee was presentation! To this day, I do not use paper or plastic; I still use tablecloths and cloth napkins, and I always serve guests on my "good" dishes!
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