Shrimp Pasta Salad
This shrimp pasta salad is creamy, tangy, sweet, filled with crunchy vegetables, and juicy shrimp. Perfect for your next barbecue, cookout, or potluck!
Ingredients
- 8 ounces elbow macaroni
- 12 ounces small shrimp (peeled, deveined, and cooked)
- 4 ribs celery (chopped small)
- ½ medium red bell pepper (diced)
- ¼ small red onion (finely diced)
Dressing
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar (or white vinegar)
- 2 teaspoons sugar
- 2 tablespoons sweet relish
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Bring a large pot of water to a boil. Cook the macaroni according the package directions. Drain then rinse under cold water. Set aside in a colander.
- Combine the dressing ingredients in a small bowl and set aside.
- To a large bowl, add the cooked macaroni, cooked shrimp, celery, red pepper, red onion, and dressing. Gently fold to combine. Serve immediately over refrigerate for up to 5 days.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!