Reviewed: Oct. 14, 2009

Delicious! As with any salad, after mixing everything together, you'll want to taste it and tweak it. Personally, I wanted a little less sweet pickles and a little more mayo and horseradish. I also used larger shrimp and chopped them into smaller pieces. Shell pasta is a great choice. I'll make this again, for sure!!

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Cindy T.

Cooking Level: Expert

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Reviewed: Aug. 12, 2009

scrumptious! I used shell macaroni and fresh shrimp that I chopped. I omitted the green pepper and hot sauce for personal taste. Very good!

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KYcooky

Cooking Level: Expert

Home Town: Millersburg, Ohio, USA

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Reviewed: May 16, 2009

I scaled the recipe to 2 servings but used an entire can (4 oz) of tiny shrimp. Since I was using small shrimp I also stayed small with the pasta and used orzo. This salad has a really good flavor.

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gapch1026

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Reviewed: May 4, 2009

I love all the ingredients so I knew it would be good. I followed the instructions except used a pound of med shrimp which I cooked in Old Bay. Everyone loved it but I think next time I would up the hot sauce, chili powder and horseradish a little for a bit more of a kick.

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Pam A.

Cooking Level: Intermediate

Home Town: Blowing Rock, North Carolina, USA

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Reviewed: Mar. 10, 2009

We had cajun nigh in our house last night and picked this recipe. I was a little nervous because the ingredients seemed so, well, odd! But it was super fantastic! I added a little more tabasco and cayenne pepper. We also used giant shrimp and cut them up. AWESOME! Thanks for sharing :)

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Sides Family

Cooking Level: Intermediate

Home Town: Johannesburg, Michigan, USA

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Reviewed: Oct. 13, 2007

Excellent shrimp salad. I took it to a party after making it for the first time -- there wasn't any to bring home. It got great reviews. I left out the pickle relish.

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Linda

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Reviewed: Aug. 26, 2007

Good Salad, easy to make.

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KamK241

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2007

Very good, left out pickle relish, ketchup, horseradish, but added old bay in place of chili powder also I added a little mustard some cheese and eggs. I think next time I will try the horseradish just to see if I like the flavor in the salad because I love horseradish. End result was basic, but still very good, can't wait for lunch today, because it has been chilling all night. I always believe salads like this are better the next day as the flavors have a chance to come together and the pasta has had a chance to chill. OH!!! I ALSO USED LARGER SHRIMP 31/40 COUNT INSTEAD OF SALAD SHRIMP.

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griller3

Cooking Level: Expert

Living In: Greensboro, North Carolina, USA

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Reviewed: May 26, 2007

We tried this recipie and we were pleasantly surprised because some of the ingredients were not flavors that we normally use.

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Buggy and Bob

Living In: Chandler, Arizona, USA

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Reviewed: Jul. 30, 2006

Loved this salad!! One of the best I've had. I was trying to find something that I tried at a BBQ but this was better!

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DUNNYSMOM

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Reviewed: Jul. 4, 2006

Yummy! I didn’t have horseradish on hand actually I’ve never had horseradish before but I think I will try it next time. Do you buy the jars in the pickle section???

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ChickadeeD

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2005

Lot of ingredients, but worth it. This was so yummy. Will make again!

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: May 5, 2005

This recipe is great for summer BBQ's to use in place of a potato salad or a traditional pasta salad. I thought it was pretty delicious... however, I made several variations to it to accomodate my taste. I omitted the relish, celery seed and horseradish. Instead of onion, I used scallions (green onion). Instead of chili powder, I used paprika. I also added crabmeat and sliced black olives. Overall... it was pretty good! I made this dish into a dinner with some hot garlic bread and wine.

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Soror 360

Cooking Level: Expert

Home Town: Columbia, South Carolina, USA

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Reviewed: Apr. 30, 2005

this is great, wouldn't change a thing! not too sweet, with a little "kick". thanks

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Amy

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Graham, North Carolina, USA

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Reviewed: Jul. 5, 2004

I wasn't that impressed with this salad. It took a lot of prep. and ingredients and was no better that your usual pasta salad. It wasn't bad just not worth the time. OOh Well!!

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CRUISEM

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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Reviewed: Mar. 24, 2004

Great salad. I always find that macaroni salads become dry after awhile. So I always add some sour cream with the mayo. The sour cream does not soak into the macaroni like the mayo does.

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ROSIE99901

Cooking Level: Expert

Living In: Ketchikan, Alaska, USA

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Reviewed: Jan. 3, 2004

Not bad. We took it to a bbq this summer. It really had a new flavor to it! It was pretty good. Differn't but good. I followed the recipe to the T. Next time may add some herbs-there is room to play with it a little!

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SHERAROWLEY

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Reviewed: Jun. 23, 2003

i had a BBQ and i served this, i got a lot of compliments on it. I added extra mayo, red rooster hot sauce, and added a few shakes of both creole seasoning and season salt. I squeazed lemon on the shrimp as well. i ommited the ketchup. definatly 5 stars!

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Amber

Cooking Level: Expert

Home Town: Chico, California, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jun. 6, 2003

I changed a few things, like everyone else, to accomodate our family's tastes, but overall it was an extremely creative and tasty recipe. Thanks for the idea! I left out the green pepper and celery and added chopped jalapenos instead of hot pepper sauce. I also doubled the pasta, the shrimp and the mayo. Good stuff!

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