Description
This shrimp pasta salad is creamy, tangy, sweet, filled with crunchy vegetables, and juicy shrimp. Perfect for your next barbecue, cookout, or potluck!
Ingredients
Scale
- 8 ounces elbow macaroni
- 12 ounces small shrimp (peeled, deveined, and cooked)
- 4 ribs celery (chopped small)
- ½ medium red bell pepper (diced)
- ¼ small red onion (finely diced)
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar (or white vinegar)
- 2 teaspoons sugar
- 2 tablespoons sweet relish
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Step 1: Bring a large pot of water to a boil. Cook the macaroni according the package directions. Drain then rinse under cold water. Set aside in a colander.
- Step 2: Combine the dressing ingredients in a small bowl and set aside.
- Step 3: To a large bowl, add the cooked macaroni, cooked shrimp, celery, red pepper, red onion, and dressing. Gently fold to combine. Serve immediately over refrigerate for up to 5 days.
Notes
Overcooking the pasta by about 1 minute over the recommended time often tastes better in pasta salads. Small shrimp (size 90-120) are recommended for better distribution; if using large shrimp, chop them beforehand. This salad tastes even better the next day after the flavors meld.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 460 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 65 mg
Keywords: shrimp pasta salad, macaroni salad, creamy side dish, summer potluck