SHRIMP SALAD

SHRIMP SALAD


1 (16-oz.) box rotini, macaroni, or any other pasta
12 eggs, hard boiled
1 green pepper, diced (red pepper if it’s for Mimi)
1 large sweet onion, diced
2 large celery ribs, diced
3 cups miracle whip
2 Tbsp. sugar
1 (6-oz.) can shrimp, drained


Cook macaroni, prepare all vegetables, and dice the eggs. Drain macaroni and run cold water over it to bring it to room temperature.

Add all ingredients to a very large bowl and mix.

Refrigerate until thoroughly chilled.


Yield: 30 servings.