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Best-Ever Shrimp Salad

Yield 8 servings


  • 1 package RONZONI HEALTHY HARVEST Penne Rigate, uncooked
  • 1 cup chopped celery
  • 1/2 pound fresh or frozen small cooked shrimp, peeled and deveined
  • 1 cup (8 ounces) dairy sour cream
  • 1/3 cup bottled chili sauce
  • 2 tablespoons finely chopped onion
  • 2 tablespoons prepared horseradish
  • 1/2 teaspoon ground dry mustard
  • 1/2 teaspoon salt
  • Dash dried marjoram leaves

How to Make It

  1. Cook pasta according to package directions. Rinse with cold water to cool quickly; drain well. In large bowl, stir together cooled pasta, celery and shrimp. Cover; refrigerate. In small bowl, stir together remaining ingredients except greens; whip with whisk until creamy. Cover; refrigerate. Serve on salad greens, if desired; drizzle with dressing or toss until blended.