Shrimp Macaroni Salad recipe

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Ingredients

1 pound tri-color pasta
1 pound cooked and peeled medium shrimp
1 pint cherry tomatoes, halved
½ cup sliced pitted green olives
3 green onions, sliced
1 cup lemon juice
½ cup extra-virgin olive oil
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper

Nutrition Info

420.8 calories
carbohydrate: 47.4 g
cholesterol: 110.7 mg
fat: 16.7 g
fiber: 2.6 g
protein: 20 g
saturatedFat: 2.4 g
servingSize: -
sodium: 490.5 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse and drain.

  2. Mix macaroni, shrimp, tomatoes, olives, and green onions together in a large bowl.

  3. Combine lemon juice, oil, garlic, salt, and pepper for dressing in a separate bowl or mixing glass. Pour dressing over salad and refrigerate for at least 4 hours.

Recipe Yield

8 servings

Recipe Note

My mom made this shrimp macaroni salad one day for a picnic and it was such a hit, there were no leftovers and we have been making it ever since. I have even omitted the shrimp at times due to allergies of our guests and it is still everyone's favorite.

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