thanks, having the ingr. combo is what i most need in a recipe, this looks
as if it would do nicely with thos little tiny scallops, Lee
"Judy Haffner" > wrote in message
...
>
> Somehow I missed this post until just now, Lee. This salad is my own
> recipe, and have tried to come up with the ingredient amounts, but you
> may have to adjust some of them, according to your own tastes, This
> salad has always been very popular, and am often asked to bring it to
> potlucks, family dinners, and the like.
> Sometimes I used diced cooked chicken and sometimes cooked cocktail size
> shrimp, whatever I feel like at the time.
>
> Chicken Pasta Salad
>
> 1 pound sea shell macaroni, cooked, drained and rinsed with cold water
> Diced cooked chicken (about 2 cups, or use shrimp)
> 1/2 cup chopped green onions (tops and all)
> 5 or 6 radishes, chopped
> 6 hard cooked eggs, chopped
> 1/2 cup chopped celery
> 2 tbsp. diced pimiento
> 1/3 cup diced sweet pickles
>
> Put all together in large bowl. Add; 2 tbsp. apple cider vinegar, 1/2
> tsp. celery seed, several generous shakes of Salad Elegance seasoning,
> Salt & pepper to taste and enough mayonnaise to moisten..about 1 cup, or
> so.
> Chill well before serving.
>
> Judy
>