Tas-Tee Seafood Pasta Recipe

This is the recipe that I used as my guide that I got from my Aunt DiDi, and I altered it as she suggested by only using about a cup and a quarter of mayo, fresh shallots-no onion, I did not use the Henri's or red pepper and just a splash of the rice vinegar rather than amount called for.  I also threw some of the shrimp on top so everyone would know it had shrimp in it and it looked super cute.

Ingredients

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• 1 box of pasta (16 oz), I use spiral elbows or medium size shells 
• 2 cans of Medium size cans of tuna, well drained
• 1 can of medium size can of tiny shrimp, well drained 
• Shredded carrots 
• 1 medium onion chopped finely 
• salt shopping list
• pepper shopping list
• 2-3 cups of mayo, (depends on if you like dry or moist) 
• 1/4 cup of Henri's Private Blend Tas-tee salad dressing 
• 1/4 cup vinegar ( I use rice vinegar) 
• seafood seasonings 
• shallots (dried) 
• paprika 
• Dried red sweet peppers (or use fresh if you like) 
• parsley 
• garlic powder 
• dill 

How to make it

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• Cook pasta is salted water, till al dente and drain well, Cool.
• When pasta is cooked and COOLED,
• Mix in a measuring cup, all the ingredients from salt to dill (all seasoning are to taste), mix well
• When pasta is cold, put in bowl and add the onion & carrots, and all the drained tuna & shrimp. Pour the Mayo mix slowly, (Do not put all in just in case there's too much)
• Mix well, if you like more dressing add more.
• Adjust seasoning to taste.
• Chill before serving
• For decoration on top: sliced hard boiled eggs, olives and sliced peppers