Shrimp Macaroni Salad (Print Version)
Creamy shrimp and pasta salad with crisp vegetables in 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
# Steps:
01 - Cook the macaroni according to package instructions until al dente. Drain and rinse under cold water; set aside to cool.
02 - In a large bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth.
03 - Add cooled macaroni, shrimp, celery, red bell pepper, red onion, and dill (or parsley) to the bowl with the dressing.
04 - Gently toss until all ingredients are evenly coated.
05 - Cover and chill in the refrigerator for at least 1 hour before serving for best flavor.
06 - Stir again before serving. Adjust seasoning if needed.
# Expert Tips:
01 -
- It comes together in under thirty minutes but tastes like you planned it for days
- The combination of creamy dressing and tender shrimp feels indulgent without being heavy
- You can make it ahead and it actually gets better after a few hours in the fridge
02 -
- Never skip rinsing the pasta with cold water—it stops the cooking process and prevents mushy salad
- The dressing will seem thick at first but thins beautifully as pasta absorbs it
- Fresh herbs make a noticeable difference over dried ones in this recipe
03 -
- Pat your shrimp completely dry before adding them to prevent watery dressing
- Use a sharp knife to dice vegetables finely so every forkful contains multiple flavors