Cooking With Mr. C.

The pasta salad will make a great side at my barbeque this upcoming Memorial Day.  Trish L.

Scroll down and click on “Older Posts” to see all previous recipes.

Ingredients

1 lb. pasta (your choice, smaller shapes prefered)

1 lb. shrimp (boiled, tail on or off)

6 hard boiled eggs (cut into quarters) 

2 scallions (chopped)

1/4 cup mayonnaise

1/4 cup dijon mustard

1/2 tsp. salt

1/2 tsp. black pepper

1/2 fresh parsley (chopped)

Directions:

1. In a pot of boiling water, boil pasta to desired taste.(depends on pasta you are using) Drain and let cool.

2. Boil shrimp for 5 minutes. (Tail can be left on or removed) Drain and cool.

3. Boil eggs for 10 minutes. (Drain and cool in cold water.) Remove shell and cut into quarters.

4. In a large bowl, add pasta, shrimp, eggs and scallions. Add mayonnaise and dijon mustard. Mix well. Add salt, pepper and parsley. Mix well. Refrigerate for a least one hour before serving.

Serve cold. Keep refrigerated. 

Mr. C.  I made the baked penne alla vodka. It was great!!!  Kim H.

I am a big tofu fan, so I appreciate the recipes.   Gloria

Great recipes on this site. I look at it quite often. The artichoke salad was delicious.   Tammy Wydell

Mr. C. You have the nicest blog around. Love the food/entertainment touch. Keep up the great work. But I don’t know about tofu??  :)  

Jerry D.

Trying to avoid meat. Tofu may be the answer as long as it has flavor.

Nancy James   Jupiter, Florda

Loving the blog!! Love tofu too.    Penny K.

Kick off the week with fried tofu sticks and an easy side tomato and cucumber salad.  Thanks for all the continued kind comments.