This is an old recipe given to us by a friend years ago. It is really delicious, great for company & versatile for any season. I’ve used it when having friends at the Lake in the summer & we used it for a family buffet when my niece got married in November. I do use two cans of tuna when I make it. The flavor combinations are wonderful. Enjoy!
SEA ISLAND SALAD
1 (8 oz.) box macaroni (creamettes or shells - small shells work well)
1 (7oz.) can tuna - drain well (use 2 cans if desired)
1 (17 oz.) can of small green peas (drained)
3/4 cup diced cheddar cheese (mild)
1 Tablespoon diced pimentos
8 oz. package cooked shrimp (frozen, thaw as directed & drain well)
1/2 cup diced celery
2 Tablespoons minced green peppers
*1/2 cup Hellman’s mayonnaise
*1/2 cup sour cream
*2 - 3 tsp. sugar (use more if needed)
*1/2 tsp celery salt
*black pepper if desired
Cook maccaroni.
Stir in all ingredients except *items (seasonings, sour cream & mayonnaise) which are to be mixed & poured over salad last.
Mix by folding lightly.
Chill before serving (needs some time for the flavors to really blend - good recipe for making a day ahead).
Keeps 2-3 days.
(Note: the recipe is so old that the actual ounces of the can sizes might not be exactly the same as what is on the shelves today.)
I like to make a seafood salad similar to that, minus the macaroni and cheese, spoon it into avocado halves.
Squeeze of lemon, enjoy!
Its great in the summer as a nice refreshing lunch.
I giggled a bit when I read your salad recipe. When I was a teenager, I “made up” a recipe that is quite similar. I use two hard boiled chopped eggs, and no shrimp. I grew up in Iowa..shrimp was only seen covered in bread crumbs...LOL!
Other than that, it has identical ingredients. I still make it to this day; it is a perfect “lunch” in the summer.