Shrimp Fusilli Salad


  • 2 cups fusilli, cooked according to package directions
  • 1 cup diced celery
  • 1/2 lb small cooked shrimp
  • 1 cup sour cream
  • 1/4 cup chili sauce
  • 2 tbs prepared horseradish
  • 1/8 tsp dry mustard
  • 1 tsp kosher salt
  • 2 tsp chopped parsley
  • 2 tbs onion, minced
  • 1 ripe tomato, cut into wedges
  • salad greens
  • Cook the fusilli until tender, drain and rinse under cold water to cool.
  • Combined the cook fusilli, celery, and shrimp in a large bowl.
  • Combine the sour cream, chili sauce, horseradish, mustard, salt, parsley and onion in a small bowl. Mix well.
  • Pour dressing over fusilli mixture and gently toss until well blended
  • Serve on a bed of salad greens along with wedges of tomatoes.

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