Description
A refreshing shrimp pasta salad featuring tender macaroni, crisp vegetables, and a creamy, tangy dressing—perfect for a chilled summer dish or light meal.
Ingredients
- 1/4 small onion, very finely minced
- 1/2 bell pepper, chopped
- 8 oz elbow macaroni
- 2 cups cooked salad shrimp, thawed if frozen
- 4 celery ribs, finely chopped
- 2 tbsp sour cream
- 2 tsp white vinegar
- 3/4 tsp celery seeds
- 1/4 tsp dried mustard
- 1 cup mayonnaise
- 1/4 tsp salt
- 1/4 tsp black pepper, freshly ground
- 1 1/2 tsp sugar
Instructions
1. Cook the elbow macaroni according to package instructions until al dente, then drain and rinse under cool water. Drain thoroughly and transfer to a large mixing bowl.
2. Add the finely chopped celery, bell pepper, onion, and cooked shrimp to the bowl with the macaroni. Stir to combine evenly.
3. In a separate bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, celery seeds, dried mustard, salt, and black pepper until smooth.
4. Pour the dressing over the macaroni mixture and stir thoroughly until everything is well coated.
5. Cover and refrigerate the salad for at least 1 hour, preferably overnight, to allow the flavors to develop.
6. Before serving, stir gently and serve chilled.
Notes
For best flavor, refrigerate overnight before serving.
Adjust seasoning to taste by adding more salt or pepper if needed.
You can add fresh herbs like dill or parsley for extra freshness.
Serve well chilled for the most refreshing experience.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 85mg