Description
This is a favorite recipe handed down from my Oma, who used to make this for the deli. She used elbow macaroni. I have altered her methods to decrease prep time without sacrificing flavor.
Ingredients
- 1 (16 ounce) package elbow macaroni
- 1 tablespoon salt
- 3 tablespoons white vinegar
- 2 tablespoons white sugar
- 1 teaspoon dried dill weed
- 1 teaspoon dried parsley
- ½ cup olive oil mayonnaise (such as Hellman’s®), or more as needed
- ½ lime, juiced
- 1 teaspoon salt, or to taste
- 2 stalks celery, diced
- ½ onion, diced
- freshly ground black pepper to taste
- 2 (6 ounce) cans small shrimp, drained
Instructions
- Bring 4 quarts of water to a boil. Add 1 tablespoon salt. Cook elbow macaroni in the boiling water
- stirring occasionally
- until tender yet firm to the bite
- about 8 minutes.
- Combine vinegar
- sugar
- dill
- and parsley in a large bowl. Muddle the herbs with flat spatula and mix until sugar is dissolved. Whisk in mayonnaise
- lime juice
- and 1 teaspoon salt until creamy. Stir in celery and onion. Cover and refrigerate.
- Rinse pasta under cold water. Fold pasta into the dressing until evenly coated. Cover and refrigerate
- folding salad occasionally so that dressing is evenly absorbed
- 8 hours to overnight. Add more mayonnaise if pasta looks dry.
- Gently fold in shrimp in the last fold before serving.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 8 hrs 30 mins
Servings: 8