Description
When I want to make a macaroni salad just a little bit extra-special, nothing does the trick like some small, sweet shrimp. This is one of my favorite summer salads, and it’s oh-so-easy.
Ingredients
- 1 ¼ cups mayonnaise, or more if needed
- 2 teaspoons Dijon mustard
- 2 teaspoons ketchup
- ¼ teaspoon Worcestershire sauce
- 1 teaspoon salt, or to taste
- 1 pinch cayenne pepper, or to taste
- 1 lemon, juiced
- ⅓ cup chopped fresh dill
- 1 (12 ounce) package small pasta shells
- 1 pound cooked, peeled, and deveined small shrimp – cut in half
- ½ cup finely diced red bell pepper
- ¾ cup diced celery
- salt and ground black pepper to taste
- 1 pinch paprika, for garnish
- 3 sprigs fresh dill, or as desired
Instructions
- Whisk 1 1/4 cup mayonnaise
- Dijon mustard
- ketchup
- Worcestershire sauce
- salt
- and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined. Refrigerate.
- Bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender
- 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly; drain again. Transfer to a large bowl.
- Toss shrimp with pasta; add red bell pepper
- celery
- and dressing to pasta and shrimp. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled
- 2 to 3 hours.
- Stir salad again before serving and season to taste with more salt
- black pepper
- lemon juice
- and cayenne pepper if desired. If salad seems a little dry
- mix in a little more mayonnaise. Garnish with paprika and sprigs of dill.
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 2 hrs 35 mins
Servings: 8