Shrimp Macaroni Salad Creamy (Printable)

Creamy pasta with tender shrimp, crisp veggies, and tangy dressing. Ideal for summer entertaining.

# What You'll Need:

→ Pasta & Seafood

01 - 8 oz elbow macaroni
02 - 8 oz cooked, peeled shrimp, small or chopped if large

→ Vegetables

03 - 1 cup celery, finely diced
04 - 1/2 cup red bell pepper, finely diced
05 - 1/4 cup red onion, finely diced
06 - 2 tablespoons fresh dill or parsley, chopped

→ Dressing

07 - 2/3 cup mayonnaise
08 - 2 tablespoons sour cream or Greek yogurt
09 - 1 tablespoon lemon juice
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon garlic powder
12 - Salt and black pepper to taste

# How-To Steps:

01 - Cook macaroni according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking. Transfer to a large bowl and allow to cool completely.
02 - In a separate bowl, whisk together mayonnaise, sour cream or Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and pepper until completely smooth and well combined.
03 - Add cooled macaroni, shrimp, diced celery, red bell pepper, red onion, and fresh herbs to the bowl with the prepared dressing.
04 - Gently fold all ingredients together using a spatula until evenly distributed and completely coated with the creamy dressing.
05 - Cover the bowl tightly and refrigerate for at least 1 hour to allow flavors to meld. Stir again before serving and adjust seasonings as desired.

# Expert Advice:

01 -
  • The shrimp stay impossibly tender while absorbing all that zesty dressing flavor
  • It actually tastes better after sitting in the fridge, making it perfect for meal prep or make-ahead parties
  • One bowl serves a crowd without you having to babysit anything on the stove
02 -
  • Hot pasta will instantly make your dressing separate and turn oily, so patience during the cooling phase is absolutely critical
  • The salad will seem a little dry when you first mix it, but the pasta absorbs dressing as it chills so resist adding more immediately
  • Fresh dill can turn dark and unappealing after sitting overnight, so stir it in right before serving if you're making this a day ahead
03 -
  • Buy the smallest shrimp you can find or chop larger ones into thirds, so every forkful gets a piece without having to cut through anything
  • Cut your vegetables slightly smaller than you think you need to, because huge chunks of onion or pepper can overwhelm the delicate shrimp

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