Mildred’s Seafood Pasta Salad

Many folks feel jazzy in January while other individuals find their spirits dropping in direct conjunction with plummeting temperatures. No matter your makeup, the winter requires nutritional options abounding in flavor. Anyone who is very familiar with this section of the paper knows that Mildred Lloyd-Henderson delivers the goods, and she again comes through with her Seafood Pasta Salad recipe.

Serving eight to 10 generously, this offering from the Point Breeze resident will easily help you to follow through on any new year’s resolution to be more social or selfless. If you have already mastered the arts of fraternizing and focusing on others, let this be further proof of your pleasant disposition.


1 pound of elbow macaroni

1 pound of shells

A dozen hard-boiled eggs, chopped finely

1 large yellow onion, chopped finely

1 large red onion, chopped finely

3 scallions

3 cans of tiny shrimp in liquid

3 cans of red or pink salmon in liquid, bones removed

1 can of lump crabmeat in liquid

1 pound of large shrimp, chopped

1 small jar of Hellmann’s real mayonnaise

1 tablespoon of salt

1 tablespoon of celery seeds

1 tablespoon of sugar

1 tablespoon of lemon juice

1 tablespoon of minced garlic

1 tablespoon of seafood paste

1 tablespoon of brown mustard


Mix the spices in a large bowl. Add the boiled eggs and the onions. Mix the seafood components and the liquids with the mayonnaise.

Cook the pasta al dente, and add it to the bowl, mixing well. Place the combined ingredients in a 4-quart clear glass salad bowl, and garnish it with egg slices and paprika. Seal, and refrigerate for 24 hours. SPR