Recipe: Macaroni-Shrimp Salad with Pimento Dressing (Southern Living, 1980's)

MACARONI-SHRIMP SALAD

"This recipe is an adaptation from one that was featured in the 1985 Southern Living Annual Recipes. I made the changes in order to save time. Easy, pretty, and delicious!"

FOR THE SALAD:
1 cup uncooked elbow macaroni
1 1/2 pounds cooked and deveined salad shrimp
1 cup frozen English peas
2 hard-boiled eggs, chopped
2 Tbsp. chopped red onion
2 Tbsp. chopped celery
FOR THE DRESSING:
1 (4 oz.) jar sliced pimentos (or 3-4 strips of roasted red peppers)
1 cup mayonnaise or salad dressing
Salt and pepper, to taste
Lettuce leaves (for serving)

Cook macaroni according to package directions. When macaroni is done, place frozen peas in a colander. Pour the macaroni and cooking water over the peas and let the macaroni drain.

Combine the macaroni and peas with the remaining ingredients for the salad and toss well.

TO PREPARE THE DRESSING:
Using a food processor, place the pimentos, or red peppers, into the food processor and chop. When chopped thoroughly, add the mayonnaise, salt, and pepper. Process until the dressing has a pretty shrimp-pink color.

Pour the dressing over the macaroni-shrimp combination and chill for several hours.

Serve salad on lettuce leaves.

Makes 4 servings
Adapted from source: Southern Living Annual Recipes, 1985
From: Debbie D., AL - 07-31-99