shrimp macaroni salad
This shrimp macaroni salad is a delightful combination of tender shrimp, al dente macaroni, and colorful veggies, all tossed in a creamy dressing. Perfect for potlucks, picnics, or a light lunch, it's both satisfying and refreshing.
Equipment
- 1 large pot
- 1 colander
- 1 large mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 whisk
- 1 wooden spoon or spatula
Ingredients
- 8 oz elbow macaroni
- 1 lb cooked shrimp, peeled and deveined
- 1 cup celery, chopped
- 1 cup bell pepper, diced any color
- 1 cup cucumbers, diced
- 1/2 cup red onion, finely chopped
- 1 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta in a colander and rinse under cold water to cool it down. Set aside.
- In a large mixing bowl, combine the cooled macaroni, cooked shrimp, celery, bell pepper, cucumbers, and red onion.
- In a separate bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the macaroni and shrimp mixture. Gently toss until everything is well coated.
- Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice if desired.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
- Before serving, give the salad a gentle stir and garnish with fresh parsley if desired.
Notes
Feel free to add other vegetables like peas or corn for added flavor and nutrition.
This salad can be made a day in advance and stored in the refrigerator, making it a great option for meal prep.
If you prefer a lighter version, you can substitute Greek yogurt for some or all of the mayonnaise.