Description
This shrimp pasta salad is a delightful mixture of tender elbow macaroni, crunchy vegetables, and small salad shrimp, all coated in a creamy dressing. Perfect for summer gatherings or as a refreshing side dish.
Ingredients
8 oz elbow macaroni noodles
4 stalks celery chopped small
1/2 red or green bell pepper diced
1/4 small onion diced
2 cups small salad shrimp cooked
1 cup mayonnaise
2 Tablespoons sour cream
2 teaspoons distilled white vinegar
1 1/2 teaspoons granulated sugar
3/4 teaspoon celery seed
1/4 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Instructions
- Cook macaroni noodles al-dente according to package instructions. Drain and rinse under cool water, drain again and transfer to a large bowl.
- Add celery, pepper, onion, and shrimp and stir to combine.
- In a separate bowl, whisk together dressing ingredients. Taste test and adjust seasonings as needed.
- Pour dressing over macaroni mixture and stir well until all ingredients are coated with dressing. Cover and refrigerate for at least one hour before serving.
Notes
You can use frozen salad shrimp directly in the recipe, as they will thaw while the salad chills in the refrigerator. Store in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 30
- Category: Salad
- Method: mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 120 mg
Keywords: shrimp pasta salad recipe, shrimp salad, pasta salad, summer recipe