Guts And Eyeballs Salad

Ingredients

• Servings: 10
• 2 cups mayonnaise
• 1/3 cup prepared horseradish
• 2 teaspoons dry mustard powder
• 2 teaspoons lemon juice
• 1 teaspoon seasoned salt
• 1/2 teaspoon salt
• 1 (8 ounce) package rigatoni pasta
• 1 pint cherry tomatoes
• 1 (15 ounce) can jumbo pitted black olives, drained
• 1 (8 ounce) can whole water chestnuts, drained
• 1/2 head cauliflower, broken into florets
• 1 zucchini, cut into strips
• 1 green bell pepper, cut into thin strips
• 1/2 pound small whole fresh mushrooms
• 1 1/2 pounds cooked shrimp, peeled and deveined

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 55 mins


• in a large salad bowl, stir together the mayonnaise, horseradish, dry mustard, lemon juice, seasoned salt, and salt. mix until the dressing is smooth.
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the rigatoni and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. drain well in a colander set in the sink; rinse with cold water until the pasta is cool.
• place the rigatoni (guts), cherry tomatoes (monster eyeballs), black olives (eyes of newt), and water chestnuts (blind bat eyeballs) into the dressing, and toss to coat; stir in cauliflower (elven trees), zucchini (lizard bones), green bell peppers (magic grass), mushrooms (fairy stools), and shrimp (baby fingers) into the salad and toss again.