Description
This Shrimp Macaroni Salad features a delicious combination of tender elbow macaroni, juicy shrimp, and crisp vegetables, all enveloped in a creamy, tangy dressing. Ideal for gatherings or as a refreshing side, it offers a burst of vibrant flavors and colors that will delight your taste buds.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 pound cooked shrimp, peeled and deveined
- 1 cup celery, finely chopped
- 1 cup red bell pepper, finely chopped
- 1/2 cup red onion, finely chopped
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning (optional)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add about a tablespoon of salt.
- Add the elbow macaroni to the boiling water and stir occasionally. Cook according to package instructions (7-8 minutes) until al dente.
- Drain the macaroni in a colander and rinse under cold water to stop the cooking process. Set aside to cool completely.
- Finely chop 1 cup of celery and set aside in a large mixing bowl.
- Chop 1 cup of red bell pepper and add to the mixing bowl.
- Finely chop 1/2 cup of red onion. If desired, soak in cold water for 10 minutes to mellow the flavor, then add to the bowl.
- In a separate bowl, combine 1 cup of mayonnaise, 1 tablespoon of Dijon mustard, and 1 tablespoon of lemon juice. Add 1 teaspoon of garlic powder and 1 teaspoon of Old Bay seasoning (if using). Whisk until smooth and adjust seasoning with salt and pepper.
- Once the macaroni is cool, add it to the bowl with the chopped vegetables. Gently toss to combine.
- Pour the dressing over the macaroni and vegetable mixture. Fold gently to combine without mashing the macaroni.
- Add the cooked shrimp and fold gently to distribute evenly.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow flavors to meld.
- Before serving, stir the salad and taste for seasoning. Garnish with freshly chopped parsley.
- Serve cold and enjoy!
Notes
- For best flavor, let the salad chill for a few hours or overnight.
- If you have leftovers, store in an airtight container in the refrigerator for up to 3 days. You may need to add extra dressing before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes