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–+ servings
cold shrimp pasta salad

Shrimp Macaroni Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Salad
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Medium bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Whisk
  • 1 Mixing spoon
  • 1 plastic wrap or airtight container

Ingredients
  

  • 8 ounce elbow macaroni dry
  • 1 pound small cooked shrimp peeled and deveined
  • 1 cup celery finely diced
  • 1/2 cup red bell pepper finely diced
  • 1/4 cup red onion finely minced
  • 1/4 cup dill pickles finely chopped
  • 3/4 cup mayonnaise full-fat
  • 1/4 cup sour cream full-fat
  • 2 tablespoon lemon juice fresh
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh dill chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika sweet
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper freshly ground
  • 2 hard-boiled eggs optional; chopped

Instructions
 

  • Bring a large pot of salted water to a boil over medium-high heat.
  • Add the elbow macaroni and cook according to package directions until just al dente.
  • Drain the macaroni in a colander, rinse under cold water until completely cool, and let it drain well.
  • In a large mixing bowl, combine the cooled macaroni, shrimp, celery, red bell pepper, red onion, dill pickles, and chopped hard-boiled eggs if using.
  • In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, fresh dill, garlic powder, paprika, salt, and black pepper until smooth.
  • Pour the dressing over the macaroni and shrimp mixture.
  • Gently fold everything together with a mixing spoon until the salad is evenly coated with dressing.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.
  • Refrigerate the shrimp macaroni salad for at least 1 hour to chill and allow the flavors to meld before serving.

Notes

For best results, make this salad a few hours ahead so the pasta fully absorbs the dressing without becoming soggy, and be sure the macaroni is well-drained and cooled to prevent watering down the sauce. You can swap some or all of the mayonnaise for Greek yogurt for a lighter version, add more lemon juice or pickles if you like it tangier, or include extras like peas or corn for added color and texture. If using pre-cooked shrimp, pat them dry before mixing so they don’t dilute the dressing, and always keep the salad well-chilled, especially when serving outdoors, by nesting the serving bowl in a larger bowl filled with ice.
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