Guts And Eyeballs Salad
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
51
Spice
43
Sweetness
58
Sourness
41
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
2 cups
Mayonnaise1 cup
Prepared Horseradish2 tsps
Mustard Powder (dry)2 tsps
Lemon Juice1 tsp
Seasoned Salt1 tsp
Salt230 g
Rigatoni Pasta (package)Directions:
1
In a large salad bowl, stir together the mayonnaise, horseradish, dry mustard, lemon juice, seasoned salt, and salt
2
Mix until the dressing is smooth
3
Fill a large pot with lightly salted water and bring to a rolling boil over high heat
4
Once the water is boiling, stir in the rigatoni and return to a boil
5
Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes
6
Drain well in a colander set in the sink; rinse with cold water until the pasta is cool
7
Place the rigatoni (guts), cherry tomatoes (monster eyeballs), black olives (eyes of newt), and water chestnuts (blind bat eyeballs) into the dressing, and toss to coat; stir in cauliflower (elven trees), zucchini (lizard bones), green bell peppers (magic grass), mushrooms (fairy stools), and shrimp (baby fingers) into the salad and toss again