Herbed Macaroni Salad with Shrimp

Herbed Macaroni Salad with Shrimp

TerryWilson

"Light and lemony, this recipe breaks the monotony of standard macaroni salad."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

8 h 30 m servings 243 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Cook ditalini pasta in the boiling water, stirring frequently, until cooked through but firm to the bite, about 8 minutes. Drain and rinse pasta under cold water.
  2. Combine pasta, mayonnaise, celery, green onions, red bell pepper, lemon juice, chopped parsley, salt, and pepper in a large bowl until macaroni salad is well combined.
  3. Set a few egg slices aside for garnish and stir remaining egg slices into macaroni salad. Cover bowl with plastic wrap and refrigerate, 8 hours to overnight.
  4. Stir shrimp into macaroni salad, adding more mayonnaise if salad is dry. Garnish salad with reserved egg slices and parsley sprigs.

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

You have to be careful monkeying around with measurements when you bake - you don't want to goof up the chemistry of the ingredients and risk a failure. You have much more leeway with cooking, ...

I didn't like this as much as I thought I would. To me, the lemon juice was overpowering and made the salad too sour. Disappointed.

I did not use eggs...added grape tomatoes cut in 1/2 and fresh basil, tarragon and cilentro...had mayo with lime,,,bow tie pasta...great flavor

I did not have time to let it chill 8 hours and it was still wonderful.

Other stories that may interest you