READY IN 1¾ hrs

Grandma Bellows' Lemony Shrimp Macaroni Salad with Herbs

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"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

Directions

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water; cool the eggs under cold running water in the sink. Peel and set aside.
While the eggs are cooking, fill a large pot with lightly salted water and bring to a rolling boil. Stir in the ditalini pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain. Rinse the pasta in cold water until cool and drain thoroughly.
In a large salad bowl, lightly toss the cooked ditalini, shrimp, celery, green onions, chopped dill, chopped parsley, lemon juice, and mayonnaise until thoroughly combined. Season with salt and pepper. Slice the hard-cooked eggs, and retain several pretty slices for garnish. Gently fold in the rest of the eggs. Arrange reserved egg slices, sprigs of dill, and parsley sprigs on top of the salad; chill for 1 to 2 hours before serving.

Kitchen-Friendly View

PREP 30 mins
COOK 15 mins
READY IN 1 hr 45 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 14, 2010

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.

—Nana2007

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Most Helpful Critical Review

May 30, 2011

I didn't care for this. All I could taste is the lemon and salad dressing.

—mzorn

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39 Ratings

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Sep 10, 2010

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.

—almondjoy2807

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Dec 21, 2010

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!

—dejavu8

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Jun 14, 2010

I made this exactly as directed and it was excellent. Couldn't wait to eat the leftovers the next day for lunch.

—tamra

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Jun 22, 2010

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 ;)

—CuppyCakeSweetiePie

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Oct 11, 2010

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!

—foodlover

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Aug 09, 2010

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!

—Jennifer

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Nutrition

Calories
214 kcal
11%

Carbohydrates
9 g
3%

Cholesterol
97 mg
32%

Fat
16.4 g
25%

Fiber
0.6 g
2%

Protein
8.1 g
16%

Sodium
201 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grandma Bellows' Lemony Shrimp Macaroni Salad with Herbs

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 214
Calories from Fat: 148

% Daily Value *
Total Fat 16.4g 25 %
Saturated Fat 2.7g 13 %
Cholesterol 97mg 32 %
Sodium 201mg 8 %
Potassium 139mg 4 %
Total Carbohydrates 9g 3 %
Dietary Fiber 0.6g 2 %
Protein 8.1g 16 %
** Sugars 0.9g
Vitamin A 8 %
Vitamin C 12 %
Calcium 4 %
Iron 14 %
** Thiamin 2 %
Niacin 25 %
Vitamin B6 11 %
Magnesium 7 %
Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.