Yield

6–8 servings

Ingredients

For the Salad

• 2 cups (200 g) elbow macaroni, uncooked
• 1 lb (450 g) cooked shrimp, peeled and chopped into bite-size pieces
• 1 cup celery, diced
• ½ cup cucumber, diced
• ¼ cup red bell pepper, diced
• ¼ cup red onion, finely chopped (optional)
• 2 tbsp fresh dill, chopped
• 1 tbsp parsley, chopped

For the Creamy Dressing

• 1 cup mayonnaise
• ½ cup sour cream or Greek yogurt
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper
• ½ tsp salt (adjust to taste)
• 1 tsp sugar (optional)

Garnish

• Fresh dill sprigs
• Extra black pepper

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Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook macaroni according to package directions until al dente.
3. Drain and rinse under cold water.
4. Allow to cool completely.

Step 2: Prepare the Shrimp

1. If using raw shrimp, boil for 2–3 minutes until pink and opaque.
2. Drain and chill.
3. Cut larger shrimp into smaller pieces.

Step 3: Make the Dressing

In a bowl, whisk together:

• Mayonnaise
• Sour cream
• Lemon juice
• Dijon mustard
• Garlic powder
• Onion powder
• Salt
• Pepper
• Sugar (if using)

Mix until smooth.

Step 4: Assemble

1. In a large bowl combine:
   • Cooked macaroni
   • Shrimp
   • Celery
   • Cucumber
   • Bell pepper
   • Onion
   • Dill
   • Parsley
2. Pour dressing over the mixture.
3. Toss gently until evenly coated.

Step 5: Chill

• Cover and refrigerate for at least 1 hour.
• Best flavor develops after 2–4 hours.

Step 6: Serve

• Garnish with fresh dill and black pepper.
• Serve cold.

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Nutrition Information (Approximate)

Per serving (1 of 8 servings):

Actual values depend on the exact ingredients and quantities used.

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Allergen Information

Contains

• Shellfish (shrimp)
• Eggs (mayonnaise)
• Milk (sour cream)

May Contain

• Mustard (if Dijon mustard is used)

Gluten

• Present if regular macaroni is used.
• Use gluten-free pasta for a gluten-free version.

Nut Information

This recipe contains NO nuts by default.

However:

• Check mayonnaise labels for manufacturing warnings.
• Check sour cream/yogurt labels if severe nut allergies are a concern.
• Store-bought seasonings may be processed in facilities handling nuts.

For a strict nut-free preparation:

1. Use certified nut-free ingredients.
2. Avoid cross-contamination from cutting boards and utensils.
3. Read all package allergen statements carefully.

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Frequently Asked Questions (Q&A)

Q1. Can I use imitation crab instead of shrimp?

Yes. Replace shrimp with imitation crab, real crab meat, or lobster.

Q2. How long does it last?

Store in the refrigerator for up to 3 days in an airtight container.

Q3. Can I freeze it?

Not recommended. The creamy dressing may separate after thawing.

Q4. Can I make it healthier?

Yes:

• Use light mayonnaise.
• Substitute Greek yogurt for part of the mayonnaise.
• Add more vegetables.

Q5. What vegetables work well in this salad?

• Celery
• Cucumber
• Bell peppers
• Peas
• Green onions
• Carrots

Q6. How do I prevent dry pasta salad?

Reserve a little dressing and stir it in before serving, as pasta absorbs moisture while chilling.

Q7. Can I make it ahead?

Yes. It is often better when made 4–24 hours ahead because the flavors meld together.

Q8. What should I serve with it?

• Grilled fish
• Fried chicken
• Sandwiches
• Barbecue dishes
• Fresh fruit

Q9. Can I use a different pasta?

Absolutely:

• Rotini
• Shells
• Bow-tie pasta
• Small penne

Q10. Why rinse the pasta?

Rinsing cools the pasta quickly and stops further cooking, making it ideal for cold salads.

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Recipe Variations

Cajun Shrimp Pasta Salad

Add:

• 1 tsp Cajun seasoning
• ½ tsp smoked paprika

Seafood Deluxe

Add:

• Crab meat
• Lobster chunks
• Scallops

Mediterranean Style

Add:

• Feta cheese
• Olives
• Cherry tomatoes
• Extra lemon juice

Low-Carb Version

Replace pasta with:

• Cauliflower florets
• Hearts of palm pasta
• Zucchini noodles