"This salad came straight from my grandmother's recipe collection. It's a tradition every summer and soooo refreshing and delicious. Be sure to put this on ice if it's going to be served outdoors." — Parizienne
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uncooked ditalini pasta
2 (4.5 ounce) cans
small shrimp, drained and chopped, or more to taste
celery, finely chopped
green onions, finely sliced
finely chopped fresh dill
coarsely chopped fresh parsley
fresh lemon juice
salt and pepper to taste
fresh dill for garnish, or as needed
fresh parsley for garnish, or as needed
This has been my basic macaroni salad recipe for almost 40 years. I use more hard boiled eggs, frozen salad shrimp, omit the dill and use MiracleWhip in place of the mayo. It's the only time I ever use Miracle Whip! Make it a day ahead, except for the shrimp as the flavors meld and the macaroni tends to absorb the MW, you may need to add a bit more. Then gently fold the shrimp in before serving.
I didn't care for this. All I could taste is the lemon and salad dressing.
This is SUPER delicious!!! I made it for a family get-together and everyone loved it, and I've made it a few more times since then. The first time I made it, I chopped the shrimp up, but I didn't like that the pieces were so small you couldn't really get a strong flavor from them, so the second time I left them whole and it was so much better. And I use some I get at the meat counter rather than canned. I also sub dried dill for fresh, and use about 1 1/2 Tbs, and that works well. I also double the lemon juice. One time I made these I had no eggs, and it tasted delish without them, too. Really, I think this is a hard one to screw up no matter what you do...which is nice.
This is salad is divine. I had second helping as it was so addictive. I used Japanese mayonnaise and thawed fresh shrimp. Added crab-meat as well. Added more lemon juice to make it more tangy and the result was excellent! Thank you for this awesome recipe!
I made this exactly as directed and it was excellent. Couldn't wait to eat the leftovers the next day for lunch.
Wonderful!!! I use much more shrimp, hard-boiled egg, and all the other fixin's in the recipe because I like a really "full" salad :) I might even add some white lump crab next time hmm.... As promised, this is VERY refreshing, and light! Perfect for a summer's day. Thank you so much for sharing your grandmother's magic :) I've used both the canned shrimp, and larger frozen salad shrimp. Delicious either way!! I will use one or the other depending on what kind of event I'm attending, or throwing ;)
Absolutely the best pasta salad I ever made!! I used mayo light due to the calories and had more shrimp. I added the eggs chopped inside the mix because my family is not much for garnishes. The green onion, dill, parsley combo was outta this world! I had my doubts cause I usually make a heavier, more spicy pasta salad. Never again! This is our new favorite!
I made this for my sister's fourth of July party. People were raving and even making sandwiches out of it! My dad and uncle had 4ths!
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma Bellows' Lemony Shrimp Macaroni Salad with Herbs
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 148
Make a quick, colorful, creamy salad that’s slightly sweet and tart.
This classic macaroni salad recipe is the ideal side for picnics and barbeques.
This salad is light and so delicious, the perfect summer side dish.