Shrimp Macaroni Creamy Dressing (Print Version)
Refreshing mix of shrimp, pasta, and crisp vegetables in tangy creamy dressing. Ideal for summer.
# What You Need:
→ Pasta & Seafood
01 - 8 oz elbow macaroni
02 - 8 oz cooked, peeled shrimp (small or chopped if large)
→ Vegetables
03 - 1 cup celery, finely diced
04 - 1/2 cup red bell pepper, finely diced
05 - 1/4 cup red onion, finely diced
06 - 2 tablespoons fresh dill or parsley, chopped
→ Dressing
07 - 2/3 cup mayonnaise
08 - 2 tablespoons sour cream or Greek yogurt
09 - 1 tablespoon lemon juice
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon garlic powder
12 - Salt and black pepper to taste
# Directions:
01 - Cook elbow macaroni according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking process. Transfer to a clean bowl and allow to cool completely.
02 - In a large mixing bowl, whisk together mayonnaise, sour cream or Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until smooth and well combined.
03 - Add cooled macaroni, cooked shrimp, diced celery, red bell pepper, red onion, and chopped fresh dill or parsley to the bowl with the prepared dressing.
04 - Using a large spoon or spatula, gently fold all ingredients together until evenly coated with the creamy dressing. Take care not to break up the shrimp pieces.
05 - Cover bowl tightly with plastic wrap or lid and refrigerate for at least 1 hour to allow flavors to meld. This salad tastes best when served chilled.
06 - Remove from refrigerator and give the salad a thorough stir before serving. Taste and adjust salt or pepper seasoning if desired.
# Insider Tips:
01 -
- Make it ahead and let flavors deepen while you handle other party prep
- The shrimp makes it feel fancy enough for guests but its still just comfort food in disguise
02 -
- Hot pasta melts mayonnaise into an oily mess—rinse it thoroughly with cold water before mixing
- Over chilling can dull flavors, so take it out 15 minutes before serving and stir well
03 -
- Pat shrimp dry with paper towels before adding to prevent the salad from becoming watery
- Use a box grater to quickly shred celery and pepper into tiny, even pieces