Description
A creamy and refreshing Shrimp Macaroni Salad featuring tender pasta, succulent shrimp, and crisp vegetables in a tangy dressing. Perfect for summer gatherings.
Ingredients
8 oz (225g) elbow macaroni
1 lb (450g) cooked small shrimp, peeled and deveined
1 cup (240ml) mayonnaise
2 tablespoons sour cream
2 teaspoons distilled white vinegar
1½ teaspoons granulated sugar
¾ teaspoon celery seed
¼ teaspoon ground mustard
Salt and freshly ground black pepper, to taste
1 cup (110g) diced celery
½ cup (75g) diced red bell pepper
¼ cup (40g) diced red onion
2 tablespoons chopped fresh parsley (optional)
Instructions
Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, according to package instructions. Drain and rinse under cold water. Set aside to cool.
In a large mixing bowl, whisk together mayonnaise, sour cream, white vinegar, sugar, celery seed, ground mustard, salt, and black pepper until well combined.Sugar Spun Run
Add cooled macaroni, cooked shrimp, diced celery, red bell pepper, red onion, and chopped parsley (if using) to the bowl with the dressing. Gently toss until all ingredients are evenly coated.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
Before serving, stir the salad gently. Adjust seasoning with additional salt and pepper if needed.
Notes
For a zesty kick, add a dash of hot sauce or a squeeze of fresh lemon juice to the dressing.
If the salad appears dry after chilling, stir in a little more mayonnaise to achieve desired creaminess.
This salad pairs well with grilled meats or as a standalone light meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes