Recipe by Chef John
"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."
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1 1/4 cups
mayonnaise, or more if needed
salt, or to taste
cayenne pepper, or to taste
chopped fresh dill
1 (12 ounce) package
small pasta shells
cooked, peeled, and deveined small shrimp - cut in half
finely diced red bell pepper
salt and ground black pepper to taste
paprika, for garnish
fresh dill, or as desired
I like this recipe but I omit the ketchup and dill and add 2 tablespoons of seafood cocktail sauce...I like the taste of the horseradish in the cocktail sauce...
Loved it - Every recipe of Chef John's is a hit. Sprinkled parmigiana on top - even better.
Best ever shrimp and pasta salad.
I love a macaroni salad that I can take a little plate of for a snack, & still use as a side dish for a meal. This is great. The only thing I added was some chopped Hard Boiled Egg. This is great with or without the Shrimp.-Ron the Cook
This was a hit at the potluck I took it to. I added cut up grape tomatoes and a jar of real bacon bits. I've printed this and am keeping it as a standard go-to recipe for my family.
We really enjoyed this salad. I halved the recipe and two of us nearly ate all of it for dinner. I followed another's suggestion and instead of ketchup and dill I subbed cocktail sauce. I wish I'd added peas too but will next time. I used frozen cooked shrimp which I cut into bite sized pieces. Delicious! I will be making this again.
Awesome taste. I added a half cup of thawed frozen peas for a little more veggieness. Yum.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Pasta Shell Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 259
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