1 package Campanelle pasta
1 cup Real Mayonnaise
1 teaspoon McCormick’s Salad Supreme
Creamy Italian dressing or Coleslaw Dressing
4 cups medium cooked shrimp
1/2 teaspoon Cajun spice
1 medium jar pimento chopped
Cook pasta according to directions and drain under cold water. Add 1 jar creamy Italian or 1 jar coleslaw dressing (not both) preferably the day before using. Before serving, add the Salad Supreme, shrimp, Cajun spice, and pimento. If you like, add 2 chopped boiled eggs and about 1 cup Real Mayonnaise. Cover and refrigerate about 2 hours before serving.
Serve on individual plates or on a large platter for a buffet line. Mound on top of lettuce and top with a few cherry tomatoes.
Courtesy of Suzanne Cook and Company’s friends at Roseville Bed and Breakfast