Shrimp Macaroni Salad (Print View)
Creamy pasta salad with shrimp, crisp veggies, and zesty dressing for summer entertaining.
# 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
# Step-by-Step Directions:
01 - Cook the macaroni according to package instructions until al dente. Drain and rinse under cold water; set aside to cool completely.
02 - In a large bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth and well combined.
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 with the dressing mixture.
05 - Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Stir again before serving and adjust seasoning if needed.
# Expert Suggestions:
01 -
- The creamy dressing clings to every curve of pasta and crevice of shrimp, ensuring no bite is bland
- It actually tastes better after sitting, making it the ultimate make-ahead dish for stress-free entertaining
02 -
- Never attempt this salad with hot pasta because it will melt the mayonnaise into an oily, separated mess
- The salad needs at least one hour in the refrigerator or the flavors will taste separate and unbalanced
03 -
- Rinse the pasta under cold water until it feels completely cold to the touch, not just lukewarm
- Use a rubber spatula instead of a spoon to prevent crushing the delicate shrimp while mixing