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Ham and Shrimp Macaroni Salad

 Ham and Shrimp Macaroni Salad
"This refreshing summer salad, chock-full of ham and shrimp, is almost a complete meal in itself," says Andrea Bolden from Unionville, Tennessee. "Served with freshly baked bread and a fruit dessert, it's a great lunch."
8 ServingsPrep: 10 min. + chilling


  • 2 cups cubed cooked ham or chicken
  • 4 cups cooked elbow macaroni
  • 1 cup frozen cooked small shrimp, thawed
  • 1 celery rib, chopped
  • 1/4 cup each chopped onion, green pepper and sweet red pepper
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 4 teaspoons vinegar
  • 1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1/4 teaspoon sugar


  • In a bowl, combine the ham, macaroni, shrimp, celery, onion, peppers
  • and cheese. In another bowl, combine the dressing ingredients until
  • blended. Pour over salad and toss to coat. Cover and chill for
  • several hours before serving. Yield: 8 servings.
Nutritional Facts: One 3/4-cup serving (prepared with chicken, reduced-fat cheese and fat-free sour cream and without salt) equals 188 calories, 9 g fat (0 saturated fat), 49 mg cholesterol, 136 mg sodium,

2 of 2

Ham and Shrimp Macaroni Salad (continued)

Nutritional Facts: 14 g carbohydrate, 0 fiber, 12 g protein. Diabetic Exchanges: 1-1/2 meat, 1 starch, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.