Seafood Asparagus Pasta Salad From Del Monte

• 1/2 cup mayonnaise or 1/2 cup salad dressing
• 1/4 cup sliced green onion
• 3 tablespoons seafood cocktail sauce (or 1 full tsp chinese chili-puree w/garlic and 3 tb ketchup)
• 1 teaspoon Worcestershire sauce
• 12 ounces shrimp or 12 ounces surimi
• 1 (12 ounce) can del monte asparagus (however I prefer a full pound of properly cooked fresh asparagus)
• 1 cup uncooked pasta shells or 1 cup pasta elbows (I use Bow-Tie)

1. Measure pasta, cook, drain, cool.
2. Combine mayo, onions, seafood sauce, worcestershire sauce.
3. Fold into seafood and asparagus.
4. This is a zesty salad depending on how you mix the seafood cocktail sauce.
5. Making your own seafood sauce with chinese chili-garlic puree will produce a potent dressing that will overpower the asparagus unless test-tasting is done and needed menu adjustments are made with added ketchup and mayo.
6. Smokers prefer the chinese chili-garlic-puree while the more sensitive palate of the non-smoker might find the original coctail sauce based recipe is fine-- Several"victims" here have suggested adding horseradish sauce to the coctail sauce YMMV.
7. Yodar.

mayonnaise, green onion, cocktail sauce, worcestershire sauce, shrimp, properly, pasta shells

Taken from www.food.com/recipe/seafood-asparagus-pasta-salad-from-del-monte-61018 (may not work)