Kahala's Macaroni Seafood Salad
A cool seafood salad for those hot summer days. It's a real treat for potlucks. Use your favorite pasta. Chopped celery or Vidalia onion may be added if desired.
Ingredients
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1 (16 ounce) package spaghetti, broken into 2-inch pieces
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4 hard-cooked eggs, chopped
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Dressing:
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16 ounces mayonnaise
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¼ cup milk
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1 teaspoon lemon juice
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1 teaspoon sugar
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salt to taste
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black pepper to taste
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paprika to taste
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1 carrot, grated
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½ cup frozen petite peas, thawed
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1 cup frozen fully cooked salad shrimp, thawed
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½ cup crab meat, cooked
Instructions
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Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and add pasta to a large bowl. Stir in eggs, carrots, peas, shrimp, and crab meat. Cover, and refrigerate.
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To make dressing, stir together mayonnaise, milk, lemon juice, and sugar. Season to taste with salt, pepper, and paprika.
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Mix dressing into chilled pasta, stirring until well combined. If the salad seems dry, stir in more mayonnaise and a splash more milk or water. Cover, and chill before serving.
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