Shrimp Macaroni Salad (Printable)
Creamy shrimp and macaroni with crisp vegetables in tangy dressing. Ideal for warm weather meals.
# What You Need:
→ Pasta & Seafood
01 - 8 oz elbow macaroni
02 - 8 oz cooked, peeled shrimp, 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 Cook:
01 - Boil elbow macaroni according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking and prevent sticking. Transfer to a large bowl and allow to cool completely.
02 - In a separate medium bowl, whisk together mayonnaise, sour cream or Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until smooth and well combined.
03 - Add cooled macaroni, shrimp, diced celery, red bell pepper, red onion, and fresh herbs to the bowl with the prepared dressing.
04 - Gently fold all ingredients together until evenly coated with the creamy dressing, being careful not to break up the shrimp pieces.
05 - Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld. The salad can be made up to 24 hours in advance.
06 - Remove from refrigerator and stir gently before serving. Taste and adjust salt and pepper seasoning as needed. Serve chilled.
# Expert Tips:
01 -
- The tangy homemade dressing beats anything from a jar by a mile
- Cold shrimp transforms ordinary mac salad into something genuinely special
02 -
- Hot pasta melts the dressing into a gloppy mess so cool it completely before mixing
- The salad needs at least an hour in the fridge or the flavors will taste separate and flat
03 -
- Taste the dressing before adding it to the salad and adjust the lemon and salt
- Pat shrimp dry with paper towels so they do not water down the dressing