Today I’m taking my son to the Museum of Science and Industry.  It’s the perfect outing for a rainy day since (1) it’s inside, (2) it has tons of trains which he loves, and (3) it’s FREE this week!  And free is good!  I love when the museums downtown do that.  It’s essential to get there early, but it’s worth it!

Since I’ll be away much of the day, I thought I’d quickly post this recipe for my Aunt’s Shrimp Pasta Salad.  She always brought it to picnics and I just loved it!

Tomorrow I’ll be posting about tonight’s fish dish.  Oh!  And I need to tell you all about a new cookbook I just bought, as well as some dinner reservations we have coming up for our wedding anniversary!  So much to talk about!

Anyway, on to the pasta salad…

Aunt Connie’s Shrimp Pasta Salad

1 pound macaroni, uncooked
1 can green peas, drained
2 pounds cooked small shrimp, chopped
3 large onions, chopped
1 large green pepper, chopped
1 small jar pimentos, drained and chopped
Hellman’s mayonnaise
Season salt, to taste
Pepper, to taste
radishes, shaved (optional)

Cook macaroni in a large pot of salted water. Drain.

Place all ingredients in a large mixing bowl.  Add mayonnaise until creamy.  Add seasoned salt and pepper until desired taste.

Chill at least 1 hour and check seasonings.  Add more seasoned salt and pepper if desired.  Top with shaved radishes.

~M