Seafood Pasta Salad

 

Matt’s mom made this for us the night we brought Norah home from the hospital and I have been making it ever since! I love making a big batch and having it in the fridge for easy lunches. 

 

Ingredients:

1 box shell pasta (cooked and drained)

3 hard boiled eggs - chopped

Cooked shrimp - cut into bite size pieces (1/2-1 pound)

1 small container fresh crabmeat

1 celery - finely diced

1/4 Vidalia onion - finely diced

S & P

 

Dressing:

1 1/2 cups mayonnaise

1 package Hidden Valley Ranch Dressing

1 cup buttermilk

2 Tbsp lemon juice 

 

Directions:

 

Mix together Ingredients in large bowl. Add the ranch dressing gradually until you like the consistency. Save the extra dressing for another salad, or add a little bit each day when eating leftovers.