Ingredients3 h 25 m servings 452 cals
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, toss together cooked pasta, celery and green onions. Mix in French dressing, thousand island dressing and mayonnaise. Fold in tuna and shrimp. Cover and chill in the refrigerator at least 3 hours.
Per Serving: 452 calories; 19.9 g fat; 49.9 g carbohydrates; 17.2 g protein; 49 mg cholesterol; 381 mg sodium. Full nutrition
ReviewsRead all reviews 8
This is a great recipe. People frequently ask me to make this salad. And it's fairly easy to make too. I normally use 1/2 lb of salad shrimp (from the frozen section) instead of the canned shrim...
Great starter salad but some changes seemed to make it better. Too dry for 16 servings, so figured on only 8 so only used 1 lb of pasta. But once made, there was plenty for more! For the dress...
Everyone at the potluck I brought this to, was asking for some to take home with them. I added 16oz. of imitation crab meat. I could have done w/o the tuna, but that is just my personal prefere...
I make it the same way, but only mayo and not the dressings. Never thought of that. I will have to try it that way!
Pretty good - the longer it stays in the fridge the better it tastes IMO.Something is missing though.
A simple recipe to make and everyone at our thanksgiving loved it. I added crab meat and some spices to it but it turned out great
Had twenty people over for a BBQ and this salad was a big hit. I was asked by several people for the recipe. Will make this for other events I cook for. Thanks for the recipe NOLLEEZ!