Shrimp Macaroni Salad
TOTAL TIME: Prep: 30 min. + chilling
YIELD: 16 servings.
Whenever I attend a potluck or family gathering, I'm asked to make this salad, which has been a family secret for over 50 years. My husband likes it as a main dish, served with garlic bread.
—Barbara Robbins
Cave Junction, Oregon
Ingredients
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1 package (16 ounces) elbow macaroni
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1 to 1-1/2 pounds cooked small shrimp
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1 package (16 ounces) frozen peas, thawed
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7 to 8 celery ribs, finely chopped
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1 small onion, finely chopped
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DRESSING:
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1-3/4 cups mayonnaise
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3/4 cup French salad dressing
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2 tablespoons sugar
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2 tablespoons white wine vinegar
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1-1/2 to 2-1/2 teaspoons paprika
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1 to 2 teaspoons salt
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1 to 2 teaspoons garlic powder
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1 to 2 teaspoons pepper
Directions
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1.
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, shrimp, peas, celery and onion.
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2.
In another bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 8 hours before serving.
Nutrition Facts
1 cup: 389 calories, 25g fat (4g saturated fat), 64mg cholesterol, 551mg sodium, 30g carbohydrate (6g sugars, 3g fiber), 12g protein.
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