Shrimp & Pasta Salad Name: Jennifer Miller Base: Maxwell AFB Recipe: Ingredients 1/2 lb small shrimp ( salad size) 2 cups cooked macaroni ( salad type, approx 1 cup uncooked) 2 eggs, hard boiled and chopped 8 ounces frozen peas ( petite size) 1 tablespoon onions, chopped 1/3 cup mayonnaise, less if you prefer 1 teaspoon horseradish salt and pepper Directions Thaw peas. In large bowl combine cooked macaroni,shrimp,peas,eggs and onion. Dress with mayonnaise and horseradish. Salt and pepper to taste. Cover and chill at least 2 hours.