Ingredients
Scale
- 8 oz elbow macaroni
- 1 lb medium shrimp, cooked and cooled
- 1 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 1/2 cup celery, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup green onions, sliced
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions until al dente, about 7-8 minutes. Drain and rinse with cold water.
- In a separate pot, boil shrimp until pink and cooked through, about 2-3 minutes. Drain and cool.
- In a large mixing bowl, whisk together mayonnaise, mustard, and lemon juice until smooth.
- Add the cooled macaroni, shrimp, and diced vegetables to the dressing and mix until well combined.
- Season with salt and pepper to taste, and chill in the refrigerator for at least 30 minutes before serving.
Notes
For best results, let the salad chill for easier flavor melding.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing, Boiling
- Cuisine: American
- Diet: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 200mg