Reviewed: Jul. 21, 2012

I could eat this salad everyday. I made this for 4th of July. I love anything that's lemony so I figured I'd try. Although I omitted the celery cause I hats that crunchiness in a soft salad but I replaced it with celery salt. And I did end up using much more Mayo.. I used the olive oil Mayo. I didn't care for the canned shrimp next time I will try fresh or leave it out all together... it didn't even need it with the lemon dill and celery salt flavor...

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Reviewer:

Livingdedgurl

Cooking Level: Expert

Home Town: Ogden, Utah, USA

Living In: Cleveland, Ohio, USA

Reviewed: Jul. 16, 2012

Good but not outstanding... Unlike other reviewers, I couldn't taste the lemon at all. Will make again but I think I'll use cut-up regular-sized shrimp instead and maybe add a little bit of shredded cheese.

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Reviewer:

Durtydoo

Cooking Level: Intermediate

Home Town: Betterton, Maryland, USA

Living In: Chestertown, Maryland, USA

Reviewed: Jul. 15, 2012

This is quite possibly the BEST pasta salad I've EVER had! I followed this exactly and it turned out fabulous. The only change was I used frozen cocktail shrimp instead of canned. I used a little less low fat mayo. The salad is delicious and creamy but not heavy, unlike other mayonnaise pasta salad recipes. Everybody I've served it to says it's outstanding! Update: Subbed shrimp for canned tuna and it turned out equally good!

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Reviewer:

pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Jul. 3, 2012

Good, but the lemon overpowered the other flavors. I couldn't really taste the shrimp at all. If I cut back on the lemon a bit I think it will be a better balance of flavors, so i will try again using less fresh lemon juice.

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Reviewer:

FunwithFood

Cooking Level: Expert

Home Town: Streamwood, Illinois, USA

Living In: Union, Illinois, USA

Reviewed: Jul. 2, 2012

Make it the day before. When I first tasted it after mixing everything together, the lemon was a little overwhelming. The next day it was perfect. Instead of canned shrimp I used small frozen salad shrimp. I also used 1/2 regulary mayo and 1/2 vegannaise and the non-vegans at our bbq where raving and didn't taste the difference.

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Reviewer:

aopiuofc

Cooking Level: Intermediate

Living In: Crystal Lake, Illinois, USA

Reviewed: Jul. 1, 2012

This is very good. The lemon flavor is really nice, and the combination of the dill and shrimp and egg works well. The celery amount seems fine to me, but I did find that I wanted a bit more flavor in addition to the lemon. After the first spoonfuls, I added Old Bay and a bit more dill which helped. For me, it still needed a little something for a contrast. We added some very sharp shredded Colby which did the trick for us. Very nice recipe!

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Reviewer:

Dutchgirl

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Jul. 1, 2012

Bland - not enough lemon..............not a fan of this recipie at all

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Reviewer:

Elsie

Reviewed: Jun. 20, 2012

This was the best pasta salad I have ever put in my mouth. Made it almost exactly as directed except for had to use dry dill and also used fresh cooked shrimp. Even my husband who hates macaroni salad liked it. Thanks for my new macaroni salad recipe. It's going to get showed off a lot this summer.

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Reviewer:

karlew

Cooking Level: Intermediate

Reviewed: Jun. 19, 2012

Great salad - I made for Father's day and it was a hit. I made up the recipe on Friday evening (minus shrimp which I added on Saturday) and was concerned that the lemon was too much but when I tasted it on Saturday it was perfect. I did not add the eggs and used 51-60 count shrimp. I also added Old Bay instead of salt (I am from Maryland couldn't help myself). So good!!!

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