Shrimp Macaroni Salad (Printable View)
Creamy shellfish and pasta salad with fresh vegetables in tangy dressing
# What You’ll Need:
→ Pasta & Seafood
01 - 8 oz elbow macaroni
02 - 8 oz cooked, peeled shrimp, small or chopped
→ Vegetables & Herbs
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
→ Creamy Dressing
07 - 2/3 cup mayonnaise
08 - 2 tablespoons sour cream or Greek yogurt
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon garlic powder
12 - Salt and freshly ground black pepper to taste
# Cooking Steps:
01 - Cook elbow macaroni according to package directions until al dente. Drain thoroughly in a colander and rinse under cold running water to stop cooking. Transfer to a large bowl and allow to cool completely.
02 - In a 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, cooked shrimp, diced celery, red bell pepper, red onion, and fresh herbs to the dressing. Gently fold everything together until evenly coated.
04 - Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld. Stir again before serving and adjust seasoning with additional salt and pepper if desired.
# Expert Tips:
01 -
- The combination of cool pasta and sweet shrimp hits different on hot days when cooking feels impossible
- Everything comes together in one bowl and actually tastes better after sitting in the fridge
02 -
- Overcooked pasta will turn mushy and ruin the texture so watch it closely and rinse immediately
- The salad needs that full hour in the refrigerator or it will taste disjointed and unfinished
03 -
- Pat your shrimp dry with paper towels before adding to prevent watery dressing
- Cook the pasta in well salted water since it's the only seasoning the noodles get