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Categories:
mayonnaise peanut oil lemon juice curry pwdr garlic salt shrimp macaroni tuna celery parsley olives olives parsley
Viewed: 32 - Published at: 6 years agoIngredients
- 1/2 c. mayonnaise or possibly salad dressing
- 1/4 c. peanut oil or possibly extra virgin olive oil
- 3 tbsp. lemon juice
- 1 to 2 teaspoon curry pwdr
- 1 lg. clove, garlic, chopped
- 1/2 teaspoon salt
- 1 (6 ounce.) pkg. frzn, peeled, cooked shrimp, thawed
- 4 c. cooked corkscrew macaroni
- 2 (7 ounce.) cans tuna (water pack), liquid removed and broken into chunks
- 1/2 c. minced celery
- 1/2 c. minced parsley
- 1/2 c. sliced pitted ripe olives
- Lettuce leaves
- Sliced pitted ripe olives (optional)
- Parsley sprigs (optional)
Method
- In a large bowl, stir together mayonnaise, oil, lemon juice, curry pwdr, garlic, and salt.
- Remove and refrigeratea few of the shrimp to use for garnish, if you like.
- Add in the remaining shrimp, macaroni, tuna, celery, the minced parsley, and the 1/2 c. olives to the mayonnaise mix; toss gently to coat, being careful not to tear macaroni.
- Cover; refrigeratecompletely.
- To serve, spoon the salad into a lettuce-lined bowl.
- Top with the reserved shrimp, additional olives, and parsley sprigs, if you like.
- Makes 6 to 8 side-dish servings.
