Shrimp Pasta Salad from Beauregard's

Thursday, December 14, 2006


1 lb. boiled pasta (corkscrew works best)
1 lb. boiled, peeled, and seasoned Gulf shrimp
1 cup chopped tomatoes
1 cup chopped red onions
1/2 cup homemade ranch ( 3/4 cup mayo, 1/2 cup buttermilk, 2 Tbsp dried parsley, 2 Tbsp dried onions, 1 clove minced garlic, salt and pepper to taste....chill 2 hours)
salt, pepper, and dried dill to taste


  • Combine all ingredients and serve chilled.