Description
A refreshing and satisfying macaroni salad made with tender shrimp, crisp vegetables, and a light, creamy dressing perfect for warm days.
Ingredients
-
Elbow macaroni – 8 oz (225 g)
-
Large shrimp, peeled and deveined – 1 lb (450 g)
-
Celery, finely diced – 1 cup (120 g)
-
Red bell pepper, finely diced – ¾ cup (110 g)
-
Red onion, finely minced – ¼ cup (40 g)
-
Fresh parsley, chopped – ¼ cup (15 g)
-
Mayonnaise – ½ cup (120 g)
-
Plain Greek yogurt – ½ cup (120 g)
-
Fresh lemon juice – 2 tbsp (30 ml)
-
Dijon mustard – 1 tbsp (15 g)
-
Olive oil – 1 tbsp (15 ml)
-
Garlic powder – ½ tsp (1.5 g)
-
Salt – ¾ tsp (4 g), or to taste
-
Black pepper – ½ tsp (1 g)
Instructions
-
Cook the macaroni in salted boiling water until al dente. Drain and cool completely.
-
Boil the shrimp for 2–3 minutes until pink and opaque. Cool in an ice bath, then chop.
-
Whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, olive oil, garlic powder, salt, and pepper.
-
Combine pasta, shrimp, vegetables, and parsley with the dressing. Mix gently.
-
Refrigerate for at least 1 hour before serving.
Notes
-
Chill thoroughly for best flavor.
-
Adjust seasoning after chilling if needed.
-
Add extra dressing before serving if the salad thickens.
- Prep Time: 20 minutes
- Cook Time: 10 minutes