Shrimp Macaroni Creamy Salad (Print Version)
Tender shrimp and elbow macaroni tossed with crisp vegetables in a creamy tangy dressing. Perfect chilled 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 Guide:
01 - Prepare elbow macaroni according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking. Transfer to a large bowl and allow to cool completely.
02 - In a separate 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, shrimp, celery, red bell pepper, red onion, and fresh herbs to the bowl with the dressing.
04 - Gently fold all ingredients until evenly coated with dressing. Cover and refrigerate for at least 1 hour to allow flavors to meld. Stir before serving and adjust seasoning if necessary.
# Expert Suggestions:
01 -
- Cooks up in barely 30 minutes but tastes like you spent all day prepping
- The creamy tangy dressing keeps everyone coming back for seconds
02 -
- Rinsing the pasta under cold water stops the cooking and prevents it from turning into a gummy mess
- The hour long chill time is not optional it lets the dressing really sink into every single ingredient
03 -
- Chop your vegetables smaller than you think you need them
- Taste before serving because pasta soaks up salt like crazy