If you want to be the most popular person at the picnic, make my Grandma's Shrimp Macaroni Salad! While the ingredients are fresh and delicious, the dressing is the true MVP and will have everyone running back for seconds!
1poundmedium shell pastacooked per package directions to al dente
⅔cupfinely diced onion
1 ¼cupsfinely diced celery
2Tablespoonschopped fresh parsley
1 ½poundscooked large shrimppeeled, deveined and roughly chopped into large chunks
Dressing:
1cup mayonnaise
2Tablespoonslemon juice
1teaspoongarlic powder
1teaspoonyellow mustard
1-2generous pinchsugar
½ teaspoonhot sauce
1 teaspoon Worcestershire sauce
1teaspoon kosher salt
½ teaspoonground black pepper
Instructions
Salad:
Combine all ingredients in a large mixing bowl.
Add dressing and mix well to combine.
Refrigerate for at least 1 hour or until you're ready to serve.
Dressing:
Whisk all ingredients until well combined.
Taste and adjust seasonings to your taste.
Pour over the salad. Refrigerate until serving.
Video
Notes
Buy shrimp that's already cooked, it's one less step for you. Frozen is best but canned will work.
Cook the pasta to al dente. As it sits, it will absorb the dressing and soften up a little more.
Make it ahead. Letting it sit in the dressing a little bit helps it all meld together and deepens the flavor.
Taste the dressing as you go. This is pretty much the case for any cooking recipe (not so much baking) but take the measurements as a starting point and make this to your taste.
Make a little extra dressing. Sometimes as it sits, the pasta sucks up the dressing, so it’s not a bad idea to make a half batch of the dressing to add if needed before serving (and if not, it tastes awesome on a green salad!). This is especially applicable if you’re making this a day ahead.
This recipe makes a pretty large amount. If you're not serving a crowd, or you don't want as many left overs, half it.
Leftovers and storage: This will last up to 4 days covered in the refrigerator.