While this salad is similar to my Creamy Macaroni Salad and Crunchy and Colorful Macaroni Salads, the addition of tomatoes and shrimp give it a delicious twist. Pasta and Seafood seem to go together well and this dish is a perfect example of it.
One important key when chopping or dicing vegetables like peppers and celery is to cut them to similar size. I’m so fortunate to have an awesome partner in the kitchen – my husband Greg – as he is skilled with our knives and does the majority of prep work for me when I cook.
I made this dish a few weeks ago for a luncheon at work and it seemed to be a hit. The delicious blend of flavors, colors and texture are pleasing to the eye and the taste. Don’t forget the celery leaves for garnish as they add just the right touch of color and are tasty too!
Shrimp and Macaroni Salad
Don’t drain the macaroni too well before adding the other ingredients – a little extra moisture will keep it from drying out.
- 1 pound elbow macaroni
- 1 bunch green onions, white and green parts sliced small (you can add less depending on the strength of the onion)
- 2-3 celery ribs, chopped (save celery leaves for garnish)
- 2 red bell peppers, chopped
- cherry red or yellow tomatoes
- 2 tablespoons juice from 1 lemon or 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1 – 1 ½ cups mayonnaise – as preferred
- 8-10 ounces salad shrimp, thawed, rinsed and drained
- Pepper and Salt to taste
Bring water to a boil in a large pot. Stir in 1 tablespoon salt and the pasta into the boiling water and cook, stirring often, until nearly tender, about 5 minutes. Drain the pasta and rinse with cold water until cool, then drain briefly so that the macaroni remains moist. Transfer to a large bowl.
Stir in the remaining ingredients, except shrimp, and let sit for 5-10 minutes. Add shrimp last. If made ahead of time, refrigerate and stir again before serving, adding more mayo if it needs more moisture . Garnish with celery leaves before serving.