This salad can be served as a main dish or side salad. Perfect for potlucks, picnics, and BBQs!
1 lb. med. seashell pasta
1 lb. med. cooked shrimp peeled, deveined, cut in half
1 (6 oz.) can med. black olives sliced in half
2 stalks celery thinly sliced
3 green onions thinly sliced
1 red bell pepper chopped
2 T. chopped fresh parsley
1 c. mayonnaise
1/2 c. ranch dressing
1/3 c. seafood cocktail sauce
2 T. fresh lemon juice
1 tsp. Worcestershire sauce
Salt & Pepper to taste
Cook pasta al dente according to package directions. Drain and rinse under cold water to cool the pasta quickly; drain well.
In a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce, lemon juice, Worcestershire sauce, salt and pepper until well combined.
Stir in cooled pasta, shrimp, olives, celery, green onions, red bell pepper and parsley. Serve immediately or cover and refrigerate.
Crab can easily be substituted for shrimp, if desired.