Sea Shell Salad

(from cokerlj’s recipe box)

This is very different and good. This is MY EDITED version of the original recipe.
Original recipe called for 4 cups cabbage and no peas, called for “mustard” I used dry mustard, called for “vinegar” I used red wine vinegar, and I added some boiled eggs.

Source: Vasek Family Cookbook, Peggy Vasek Hejl (Albert Vasek), revised/changes by Linda Coker

Categories: Pasta, Salads

Ingredients

  • 2 cups shredded cabbage (approximate)
  • 2 cups (more or less) frozen peas, rinsed (I used one package)
  • 1/2 pound cubed Velveeta cheese
  • 3-4 hard boiled eggs, finely chopped
  • 1/3 cup chopped onion
  • 1 small jar diced pimentos, drained
  • 4 cups cooked small sea shell macaroni, I just used a 12 ounce package (couldn't find small, used medium)
  • -
  • DRESSING:
  • 2 teaspoons dry mustard
  • 2 tablespoons red wine vinegar
  • 1 teaspoon paprika
  • 2 tablespoons sugar
  • Approximately 1 cup Miracle Whip as needed to mix and make creamy

Directions

  1. Bring salted water to boil for pasta. Toss in rinsed frozen peas, bring water back to boil, fish out the peas and allow them to drain.

  2. Cook pasta according to package directions in the same water you just cooked the peas in. Drain and rinse with cold water.

  3. Combine salad ingredients together and toss in a large bowl.

  4. Combine dressing ingredients together. At this point I added about 1/2 cup of the Miracle Whip to the dressing ingredients then stirred gently into the salad ingredients.

  5. Add additional Miracle Whip to make creamy and not dry. (about another 1/2 cup or more) Chill for a couple hours.

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