Description
A delightful and refreshing shrimp macaroni salad, perfect for any gathering, combining juicy shrimp with creamy macaroni and crisp vegetables.
Ingredients
- 1 pound shrimp, peeled and deveined
- 8 ounces elbow macaroni (or pasta of your choice)
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 cup celery, diced
- 1 red bell pepper, diced
- 1 small red onion, diced
- Salt and pepper to taste
Instructions
- In a large pot, boil salted water and add the macaroni. Cook until al dente according to package instructions, then drain and rinse under cold water.
- While the pasta cooks, heat a skillet over medium heat. Sauté the shrimp for about 2-3 minutes, or until they turn pink and opaque. Remove from heat and let cool.
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Whisk until creamy and smooth.
- Add the cooled macaroni, cooked shrimp, celery, red bell pepper, and red onion to the dressing. Gently fold the ingredients together until evenly coated. Taste and adjust seasoning.
- Cover and refrigerate for at least an hour to allow the flavors to meld.
Notes
For a lighter version, substitute Greek yogurt for part of the mayonnaise. Letting the salad chill overnight enhances the flavors.