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
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
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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.
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Cook pasta according to package directions in the same water you just cooked the peas in. Drain and rinse with cold water.
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Combine salad ingredients together and toss in a large bowl.
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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.
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Add additional Miracle Whip to make creamy and not dry. (about another 1/2 cup or more) Chill for a couple hours.