Guts And Eyeballs Salad Recipe

Name: Guts And Eyeballs Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups mayonnaise; 1/3 cup prepared horseradish; 2 teaspoons dry mustard powder; 2 teaspoons lemon juice; 1 teaspoon seasoned salt; 1/2 teaspoon salt; 1 (8 ounce) package rigatoni pasta; 1 pint cherry tomatoes; 1 (15 ounce) can jumbo pitted black olives, drained; 1 (8 ounce) can whole water chestnuts, drained; 1/2 head cauliflower, broken into florets; 1 zucchini, cut into strips; 1 green bell pepper, cut into thin strips; 1/2 pound small whole fresh mushrooms; 1 1/2 pounds cooked shrimp, peeled and deveined

Servings: persons

2 cups mayonnaise
1/3 cup prepared horseradish
2 teaspoons dry mustard powder
2 teaspoons lemon juice
1 teaspoon seasoned salt
1/2 teaspoon salt
1 (8 ounce) package rigatoni pasta
1 pint cherry tomatoes
1 (15 ounce) can jumbo pitted black olives, drained
1 (8 ounce) can whole water chestnuts, drained
1/2 head cauliflower, broken into florets
1 zucchini, cut into strips
1 green bell pepper, cut into thin strips
1/2 pound small whole fresh mushrooms
1 1/2 pounds cooked shrimp, peeled and deveined

1
In a large salad bowl, stir together the mayonnaise, horseradish, dry mustard, lemon juice, seasoned salt, and salt. Mix until the dressing is smooth.
2
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rigatoni and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink; rinse with cold water until the pasta is cool.
3
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.

1133

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups mayonnaise, 1/3 cup prepared horseradish, 2 teaspoons dry mustard powder, 2 teaspoons lemon juice, and more.

Yes, Guts And Eyeballs Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Guts And Eyeballs Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions