Shrimp Macaroni Creamy Dressing (Printable Version)
Tender shrimp and macaroni with crisp vegetables in tangy creamy dressing.
# 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
# Directions:
01 - Cook macaroni according to package directions until al dente. Drain and rinse under cold water to stop cooking process. Set aside to cool completely.
02 - In a large bowl, whisk together mayonnaise, sour cream or Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until smooth and well combined.
03 - Add cooled macaroni, shrimp, celery, red bell pepper, red onion, and fresh herbs to the bowl with the prepared dressing.
04 - Gently fold all ingredients together until evenly coated with dressing. Avoid overmixing to prevent pasta from becoming mushy.
05 - Cover bowl and refrigerate for at least 1 hour to allow flavors to meld. Stir again before serving and adjust seasoning if necessary.
# Expert Hints:
01 -
- The creamy tangy dressing clings to every bite of pasta and shrimp without feeling heavy
- You can make it hours ahead and it actually tastes better after chilling
02 -
- Overcooking the pasta will make it mushy once mixed with the dressing
- The salad needs that chilling time for the flavors to really develop
03 -
- Cook the shrimp yourself if you have time for the freshest flavor
- Finely dice all the vegetables so every forkful gets a little bit of everything