Reviewed: Feb. 27, 2012

This was such an easy dish for a newbee like me! The 1st time I made this I used small shrimps & I couldn't taste them very much. The 2nd time I made this I used medium shrimp & it was much better. I made it exactly like I was shown & it was great!

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3 users found this review helpful

Reviewer:

fancypants

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

Reviewed: Sep. 13, 2011

I used bow tie pasta since I couldn't find the pasta mentioned. I also added extra mayo, extra lemon, mustard & garlic salt.

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4 users found this review helpful

Reviewer:

moonflower

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Tomball, Texas, USA

Reviewed: Sep. 2, 2011

I think it's perfect as is - I love it and it's a hit anywhere it goes.

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3 users found this review helpful

Reviewer:

Frau W

Reviewed: Aug. 29, 2011

out of this world! delicious, so good. thank you!

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2 users found this review helpful

Reviewer:

ALLEGRAE1

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Palm Springs, California, USA

Reviewed: Aug. 29, 2011

I used fresh shrimp and elbow noodles. It was great and everyone raved about it.

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2 users found this review helpful

Reviewer:

greenbabby

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: New Port Richey, Florida, USA

Reviewed: Aug. 17, 2011

To call this simply a macaroni salad is a severe understatement. This is one of the finer mayo-based salads I've made in a long time. All of the components work in harmony ~ the perfect amount of crunch is achieved with the celery and onion; the fresh dill, parsley and lemon juice add lightness and brightness; and even tho' I used frozen shrimp as opposed to canned ... it's just an added bonus to find *any* shrimp in what appears to be an 'ordinary' mac salad. I'm sure this recipe could hold up to a tweak here or there... adding a smidgen of this or that.... but when something is perfect as-is, change is unnecessary.

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5 users found this review helpful

Reviewer:

Nicolette

Reviewed: Jul. 16, 2011

This was very good. I've made this several times this summer already for picnics and it's always a hit. I have, however, made a couple of changes. I added crab to salad and used a bit more lemon and mayo than recipe calls for. My husband loves it!

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2 users found this review helpful

Reviewer:

janicel

Reviewed: Jul. 9, 2011

This is one of our favorite 'supper on the patio' meals. I add crusty garlic bread and sliced tomatoes on the side and it's just perfect on a hot Summer's day. The first time, I made it as is and it's really good. The next time I changed just a few items to suit our own tastes. I added only one can of shrimp and about 1 1/2 cups of larger, cooked, fresh shrimp (coarsely chopped). I used dried herbs rather than fresh and extra lemon juice. Also I add ½ to 1 teaspoon cayenne pepper. So good!

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Reviewer:

Sonni

Reviewed: May 31, 2011

This is a wonderful hot weather salad. Could not find the pasta named so used rigitoni. I omitted celery as I can't stand the taste or texture, added additional lemon juice and lots of fresh cooked shrimp. Served on a bed of lettuce with brie crostini. Yum!!!

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4 users found this review helpful