Shrimp and Corn Pasta Salad - Edible Delmarva

Ingredients

• 8 U-20 shrimp, peeled and deveined (then sliced in half lengthwise)
• 1 ear sweet corn (kernels cut from the cob)
• 1 dill pickle (thinly sliced on a mandoline (about ½ cup))
• 3 radishes thinly sliced on a mandoline (larger ones halved (just line up the pile after slicing and make a single cut))
• 1 stalk celery, thinly sliced (plus the leaves if they’re in good shape)
• 2 tablespoons very thinly sliced red onion
• ¼ Fresno or jalapeño pepper (thinly sliced)
• 4 ounces pipe rigate pasta
• 2 cups poaching liquid (from Divine Shrimp Salad, or water)
• 1 tablespoon each chopped parsley and snipped chives (to garnish)
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 2 teaspoons prepared horseradish
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon freshly squeezed lemon juice
• ¼ teaspoon freshly ground pepper