Description
A delightful blend of shrimp, pasta, and fresh vegetables, this creamy shrimp macaroni salad is perfect for gatherings, summer picnics, or a light lunch.
Ingredients
- 1 pound shrimp, peeled and deveined
- 8 ounces elbow macaroni
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 cup celery, diced
- 1 red bell pepper, diced
- 1 small red onion, diced
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of boiling salted water until al dente; drain and rinse under cold water.
- In a skillet over medium heat, sauté the shrimp in a splash of oil for 2-3 minutes until pink and opaque, then remove from heat and let cool.
- In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Add the cooled macaroni, shrimp, celery, red bell pepper, and red onion, gently folding until evenly coated.
- Cover and refrigerate the salad for at least an hour before serving to let flavors meld.
Notes
For added flavor, consider marinating the shrimp before cooking or adding other vegetables like peas or corn for texture.
