INGREDIENTS
1 16 ounce package elbow macaroni
1 1/2 pounds cooked small shrimp
1 package (16 ounces) frozen peas, thawed
7 to 8 celery ribs, finely chopped
1 small onion, finely chopped
Dressing:
1 3/4 cups mayonnaise
3/4 cup French salad dressing
2 TBS sugar
2 TBS white wine vinegar
1 1/2 to 2 1/2 tsp paprika
1 to 2 tsp salt
1 to 2 tsp garlic powder
1 to 2 tsp pepper
DIRECTIONS
Cook macaroni according to package directions; drain and rinse in cold water.
In a large bowl, whisk the dressing ingredients.
Pour over salad and toss to coat.
Cover and refrigerate for at least 8 hours before serving.
Serves 16
