Shrimp Macaroni Salad (Printable Version)

Tender shrimp and al dente macaroni tossed in a creamy tangy dressing with crisp celery, bell peppers, and fresh herbs.

# What You'll Need:

→ Pasta & Seafood

01 - 8 oz elbow macaroni
02 - 8 oz cooked, peeled shrimp, small or chopped

→ 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

# Preparation Steps:

01 - Cook 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 set aside 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 completely smooth and well combined.
03 - Add cooled macaroni, cooked shrimp, diced celery, red bell pepper, red onion, and chopped fresh herbs to the bowl with the prepared dressing.
04 - Using a large spoon or spatula, gently fold all ingredients together until pasta and shrimp are evenly coated with the dressing. Avoid overmixing to prevent breaking up the shrimp.
05 - Cover the bowl tightly with plastic wrap or lid. Refrigerate for at least 1 hour, or up to overnight, to allow flavors to meld and develop fully.
06 - Remove from refrigerator and give the salad a thorough stir. Taste and adjust seasoning with additional salt and pepper if desired. Serve chilled on a bed of fresh lettuce leaves.

# Expert Tips:

01 -
  • The shrimp stays impossibly tender while the pasta soaks up that tangy, creamy dressing like it's been waiting its whole life for this moment.
  • You can make it in the morning and forget about it until dinner, which is exactly the kind of low effort cooking I actually want to do.
02 -
  • I once skipped rinsing the pasta under cold water and ended up with slightly mushy noodles and dressing that just pooled at the bottom of the bowl.
  • The salad really does need that full hour in the fridge—tasting it right after mixing will make you think it's bland, but the flavors transform completely with time.
03 -
  • Cutting your vegetables into tiny, uniform dice makes every bite feel balanced instead of getting random huge chunks of onion.
  • If you're using frozen shrimp, thaw them in the fridge overnight rather than at room temperature for better texture.

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