Description
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.
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
- 1 cup lemon juice
- ½ cup extra-virgin olive oil
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 4 hrs 25 mins
Servings: 8