Description
A creamy and refreshing shrimp pasta salad packed with tender shrimp, crunchy vegetables, and a tangy homemade dressing—perfect for picnics, potlucks, or a chilled summer meal.
Ingredients
- 8 oz elbow macaroni
- 2 cups cooked salad shrimp (thawed if frozen)
- 4 celery ribs, finely chopped
- 1/2 bell pepper, chopped
- 1/4 small onion, very finely minced
- 1 cup mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons white vinegar
- 1 1/2 teaspoons sugar
- 3/4 teaspoon celery seeds
- 1/4 teaspoon dried mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Cook macaroni according to package instructions until al dente. Drain and rinse under cool water, then drain thoroughly and transfer to a large bowl.
2. Add celery, bell pepper, onion, and shrimp to the bowl with the macaroni. Stir to combine evenly.
3. In a separate bowl, whisk together mayonnaise, sour cream, vinegar, sugar, celery seeds, dried mustard, salt, and black pepper.
4. Taste the dressing and adjust seasoning as needed.
5. Pour the dressing over the macaroni mixture and stir until everything is well coated.
6. Cover and refrigerate for at least 1 hour, preferably overnight, to allow flavors to develop.
7. Stir gently before serving and serve chilled.
Notes
For best flavor, refrigerate overnight before serving.
Use freshly ground black pepper for enhanced taste.
You can substitute Greek yogurt for sour cream for a lighter option.
Add-ins like peas, dill, or hard-boiled eggs can enhance the salad.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 90mg