Shrimp Macaroni Salad (Printer-Friendly)

Tender shrimp and al dente macaroni tossed with crisp vegetables in a tangy, creamy dressing—perfect for warm weather meals.

# What You'll 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 Steps:

01 - Prepare elbow macaroni according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking and cool pasta. Set aside.
02 - In a large mixing 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, cooked shrimp, diced celery, red bell pepper, red onion, and fresh dill or parsley to the bowl with the prepared dressing.
04 - Gently fold and toss all ingredients until evenly coated with the dressing, being careful not to break up the pasta or shrimp.
05 - Cover bowl with plastic wrap or lid and refrigerate for at least 1 hour to allow flavors to meld. Stir again before serving and adjust seasoning if necessary.

# Expert Hints:

01 -
  • The creamy dressing has just enough tang to keep you coming back for spoonful after spoonful
  • It travels beautifully and actually tastes better after sitting for a bit
  • Elegant enough for company but simple enough for a Tuesday lunch
02 -
  • Overcooking the pasta is the downfall of most macaroni salads, so pull it a minute early
  • The salad needs that chilling time for the flavors to marry properly
  • Cold pasta absorbs dressing differently than hot, so adjust consistency before chilling
03 -
  • Pat your shrimp dry with paper towels before adding them to prevent watery dressing
  • Taste the dressing before adding it to the pasta, adjusting acid and salt as needed
  • If it seems too thick after chilling, a splash of milk or lemon juice brings it back to life

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