Shrimp Macaroni Salad (Print)
Tender shrimp and elbow macaroni tossed with crisp vegetables in a creamy tangy dressing. Ideal for warm weather entertaining.
# What You Need:
→ Pasta & Seafood
01 - 8 oz elbow macaroni
02 - 8 oz cooked, peeled shrimp, small or chopped if large
→ Vegetables
03 - 1 cup celery, finely diced
04 - 1/2 cup red bell pepper, finely diced
05 - 1/4 cup red onion, finely diced
06 - 2 tablespoons fresh dill or parsley, chopped
→ Dressing
07 - 2/3 cup mayonnaise
08 - 2 tablespoons sour cream or Greek yogurt
09 - 1 tablespoon lemon juice
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon garlic powder
12 - Salt and black pepper to taste
# How To Make It:
01 - Cook the macaroni according to package instructions until al dente. Drain and rinse under cold water; set aside to cool completely.
02 - In a large bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth and well combined.
03 - Add cooled macaroni, shrimp, celery, red bell pepper, red onion, and dill (or parsley) to the bowl with the dressing.
04 - Gently toss until all ingredients are evenly coated with the dressing.
05 - Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Stir again before serving and adjust seasoning if needed.
# Expert Tips:
01 -
- The dressing clings to every curve of macaroni instead of pooling at the bottom like so many sad pasta salads I've encountered
- You can make it in the morning and it actually tastes better after a few hours in the fridge
- People who claim they hate mayo-based salads somehow always ask for seconds
02 -
- The pasta will absorb some of the dressing as it sits, so if you're making it ahead, reserve a little extra to loosen it up before serving
- I once added the shrimp while the pasta was still slightly warm and they turned rubbery—let everything cool completely first
03 -
- Taste the dressing before you add it to the salad—cold condiments need more salt and acid than you'd expect
- Pat the shrimp dry with paper towels if they seem watery, or you'll end up with a thin, separated dressing