Shrimp Macaroni Creamy Salad (Printable)
Tender shrimp and elbow macaroni tossed with crisp vegetables in a creamy tangy dressing.
# 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:
01 - Cook macaroni according to package directions until al dente. Drain and rinse under cold water to stop cooking process. Set aside to cool completely.
02 - In a large mixing 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 fresh dill or parsley to the bowl with the prepared dressing.
04 - Gently fold all ingredients together until evenly coated with dressing. Take care not to break up the pasta or shrimp pieces.
05 - Cover 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 Advice:
01 -
- It travels beautifully and actually tastes better after the flavors mingle in the fridge
- The creamy dressing strikes that perfect balance between rich and refreshing
02 -
- Never skip the chilling time—the salad needs those flavors to meld together
- Overcooked pasta will turn to mush in the dressing, so watch it carefully
03 -
- Cut shrimp into bite-sized pieces if they're large for easier eating
- Pat shrimp dry with paper towels before adding to prevent watery dressing