Shrimp Macaroni Salad
My mom made this shrimp macaroni salad one day for a picnic and it was such a hit, there were no leftovers and we have been making it ever since.
I have even omitted the shrimp at times due to allergies of our guests and it is still everyone’s favorite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Additional Time: 4 hrs
- Total Time: 4 hrs 25 minutes
Ingredients
- 1 pound tri-color pasta
- 1 pound cooked and peeled medium shrimp
- 1 pint cherry tomatoes, halved
- ½ cup sliced pitted green olives (Optional)
- 3 green onions, sliced
Dressing:
- 1 cup lemon juice
- ½ cup extra-virgin olive oil
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Directions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse and drain.
- Mix macaroni, shrimp, tomatoes, olives, and green onions together in a large bowl.
- Combine lemon juice, oil, garlic, salt, and pepper for dressing in a separate bowl or mixing glass. Pour dressing over salad and refrigerate for at least 4 hours.
Nutrition Facts
- Servings Per Recipe 8
- Calories 421
- % Daily Value *
- Total Fat 17g 21%
- Saturated Fat 2g 12%
- Cholesterol 111mg 37%
- Sodium 491mg 21%
- Total Carbohydrate 47g 17%
- Dietary Fiber 3g 9%
- Total Sugars 2g
- Protein 20g
- Vitamin C 24mg 118%
- Calcium 49mg 4%
- Iron 4mg 23%
- Potassium 373mg 8%
