Description
My daughter’s birthday is near Halloween, which made planning her party easy. I adapted this recipe from one my mother used to make to fit the occasion. I made it expecting the kids would find it interesting but not likely eat it, so the adult guests could indulge. Boy, was I wrong! Can be made the day before.
Ingredients
- 2 cups mayonnaise
- ⅓ cup prepared horseradish
- 2 teaspoons dry mustard powder
- 2 teaspoons lemon juice
- 1 teaspoon seasoned salt
- ½ 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
- ½ head cauliflower, broken into florets
- 1 zucchini, cut into strips
- 1 green bell pepper, cut into thin strips
- ½ pound small whole fresh mushrooms
- 1 ½ pounds cooked shrimp, peeled and deveined
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 55 mins
Servings: 10