Best-Ever Shrimp Salad

• 1 package RONZONI HEALTHY HARVEST Penne Rigate, uncooked
• 1 cup chopped celery
• 1/2 pound fresh or frozen small cooked shrimp, peeled and deveined
• 1 cup (8 ounces) dairy sour cream
• 1/3 cup bottled chili sauce
• 2 tablespoons finely chopped onion
• 2 tablespoons prepared horseradish
• 1/2 teaspoon ground dry mustard
• 1/2 teaspoon salt
• Dash dried marjoram leaves

1. Cook pasta according to package directions. Rinse with cold water to cool quickly; drain well. In large bowl, stir together cooled pasta, celery and shrimp. Cover; refrigerate. In small bowl, stir together remaining ingredients except greens; whip with whisk until creamy. Cover; refrigerate. Serve on salad greens, if desired; drizzle with dressing or toss until blended.

rigate, celery, shrimp, sour cream, chili sauce, onion, horseradish, ground dry mustard, salt, marjoram leaves

Taken from www.myrecipes.com/recipe/best-ever-shrimp-salad (may not work)