Ingredients Jump to Instructions ↓

  1. 1/2 c. mayonnaise or salad dressing

  2. 1/4 c. peanut oil or olive oil

  3. 3 tbsp. lemon juice

  4. 1 to 2 tsp. curry powder

  5. 1 lg. clove, garlic, minced

  6. 1/2 tsp. salt

  7. 1 (6 oz.) pkg. frozen, peeled, cooked shrimp, thawed

  8. 4 c. cooked corkscrew macaroni

  9. 2 (7 oz.) cans tuna (water pack), drained and broken into chunks

  10. 1/2 c. chopped celery

  11. 1/2 c. chopped parsley

  12. 1/2 c. sliced pitted ripe olives

  13. Lettuce leaves

  14. Sliced pitted ripe olives

  15. Parsley sprigs

Instructions Jump to Ingredients ↑

  1. In a large bowl, stir together mayonnaise, oil, lemon juice, curry powder, garlic, and salt. Remove and chill a few of the shrimp to use for garnish, if desired. Add the remaining shrimp, macaroni, tuna, celery, the chopped parsley, and the 1/2 cup olives to the mayonnaise mixture; toss gently to coat, being careful not to tear macaroni. Cover; chill completely.

  2. To serve, spoon the salad into a lettuce-lined bowl. Top with the reserved shrimp, additional olives, and parsley sprigs, if desired.

  3. Makes 6 to 8 side-dish servings.


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