- 2 cups mayonnaise
- 1/3 cup prepared horseradish
- 2 teaspoons dry mustard powder
- 2 teaspoons lemon juice
- 1 teaspoon seasoned salt
- 1/2 teaspoon salt
- 1 (8 ounce) package rigatoni pasta
- 1 pint cherry tomatoes
- 1 (15 ounce) can jumbo pitted black olives, drained
- 1 (8 ounce) can whole water chestnuts, drained
- 1/2 head cauliflower, broken into florets
- 1 zucchini, cut into strips
- 1 green bell pepper, cut into thin strips
- 1/2 pound small whole fresh mushrooms
- 1 1/2 pounds cooked shrimp, peeled and deveined
- In a large salad bowl, stir together the mayonnaise, horseradish, dry mustard, lemon juice, seasoned salt, and salt. Mix until the dressing is smooth.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rigatoni and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink; rinse with cold water until the pasta is cool.
- Place the rigatoni (guts), cherry tomatoes (monster eyeballs), black olives (eyes of newt), and water chestnuts (blind bat eyeballs) into the dressing, and toss to coat; stir in cauliflower (elven trees), zucchini (lizard bones), green bell peppers (magic grass), mushrooms (fairy stools), and shrimp (baby fingers) into the salad and toss again.
06/06/2019
recipepes.com
guts and eyeballs salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
