Shrimp Macaroni Creamy Salad (Printable Version)
Creamy shrimp and macaroni blend with fresh vegetables in zesty dressing
# What You Need:
→ Pasta & Seafood
01 - 8 oz elbow macaroni
02 - 8 oz cooked, peeled shrimp, small or chopped
→ Vegetables & Herbs
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
# How to Make It:
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, diced celery, red bell pepper, red onion, and chopped dill (or parsley) to the bowl with the prepared dressing.
04 - Gently fold all ingredients together until evenly coated with dressing. Cover and refrigerate for at least 1 hour to allow flavors to meld. Stir again before serving and adjust seasoning if necessary.
# Expert Tips:
01 -
- It comes together in under 30 minutes but tastes like you spent much longer planning it
- The creamy dressing clings perfectly to every bite without overwhelming the delicate shrimp flavor
02 -
- Hot pasta will make your dressing separate and turn oily, always cool the pasta completely before mixing
- The salad needs that full hour in the refrigerator or the flavors will taste separate and unfinished
03 -
- Cut all your vegetables slightly smaller than you think necessary so every bite contains multiple textures
- Pat the shrimp dry with paper towels before adding to prevent the dressing from becoming watery