Robert Rothschild Onion Blossom Shrimp Pasta Salad



  • 4 oz. pasta, cooked according to package directions, chilled
  • 1 lb. medium size shrimp, shelled, de-veined, cooked and chilled
  • 1/2 cup celery, coarsely chopped
  • 1/2 cup green pepper, cut into 1×1/4 inch slices
  • 1/2 cup Robert Rothschild Onion Blossom Horseradish Dip
  • 1 Tbsp. capers, drained
  • Herbs to taste: basil, dill and/or tarragon, chopped
  • Salt & pepper to taste
  • 3 medium sized ripe avocados, cut in half and sprinkled with lemon juice
  • 1 carrot, peeled and cut on diagonal

Combine cooked pasta, shrimp, celery, green peppers and capers in a mixing bowl. Fold in the Rothschild Horseradish Onion Blossom Dip & herbs. Season with salt and pepper. Place some of the pasta salad into an avocado half. Garnish.


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