shrimp macaroni salad
This refreshing shrimp macaroni salad combines tender shrimp with elbow macaroni, colorful vegetables, and a creamy dressing. It's perfect for a side dish at barbecues, potlucks, or a light lunch.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 whisk
- 1 serving spoon
Ingredients
- 8 oz elbow macaroni
- 1 lb cooked shrimp, peeled and deveined
- 1 cup celery, diced
- 1 cup red bell pepper, diced
- ½ cup red onion, finely chopped
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- to taste na salt
- to taste na black pepper
- ¼ cup fresh parsley, chopped for garnish
Instructions
- Cook the elbow macaroni in a large pot of boiling salted water for about 8-10 minutes or until al dente. Drain and rinse under cold running water until cool. Set aside.
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Whisk until well blended.
- Add the cooled macaroni, cooked shrimp, diced celery, red bell pepper, and red onion to the bowl with the dressing. Toss gently until all ingredients are well coated.
- Taste and adjust the seasoning if necessary, adding more salt and pepper as desired.
- Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, garnish with chopped parsley.
Notes
For added flavor, consider mixing in ingredients like diced cucumbers or sweet peas.
This salad can be enjoyed chilled or at room temperature.
Store leftovers in an airtight container in the fridge for up to 2 days.