Shrimp Macaroni Salad (Printable)
Creamy, refreshing shrimp and pasta salad with crisp veggies in tangy dressing. Ideal for warm weather gatherings.
# What You’ll 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
# Directions:
01 - Cook the macaroni according to package instructions until al dente. Drain and rinse under cold water; set aside to cool.
02 - In a large bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth.
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.
05 - Cover and chill in the refrigerator for at least 1 hour before serving for best flavor. Stir again before serving. Adjust seasoning if needed.
# Expert Advice:
01 -
- The creamy dressing clings perfectly to every elbow noodle, so each bite tastes balanced instead of dry
- It travels beautifully and actually tastes better after the flavors mingle for a few hours
02 -
- Overcooked pasta turns mushy once chilled, so pull it from the water while it still feels slightly underdone
- The salad needs that hour in the refrigerator or the flavors will taste separate and unbalanced
03 -
- Pat shrimp completely dry with paper towels before adding, or the dressing will turn watery
- Use a sharp knife and small, quick cuts on the vegetables so no single bite overpowers the others