Macaroni And Shrimp Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 14 |
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I created this based on what my parents and I like in a salad. I think this salad is much better if it sits overnight. My grandmother always added pickle juice to her potato or macaroni salads and it is something I now do myself. Ingredients:
16 oz. bag salad or elbow macaroni |
1 cup celery, diced fine |
1 cup green onions, chopped (include some of the green part) |
1/2 cup green pepper, diced fine |
1 lb. salad shrimp, cooked and shelled |
1 cup mayonnaise |
5 tbs. dijon mustard |
1 tsp. celery seed |
1 tsp. horseradish |
2 to 3 tbs. sweet pickle juice from a jar of pickles |
salt and pepper to taste |
5 hard boiled eggs |
Directions:
1. Cook the pasta according to package directions. Rinse so that pasta is cool. Drain well.
2. Place the celery, green onions and green pepper in a large bowl. Add the cooked and drained pasta. Stir to evenly incorporate celery, onions and pepper.
3. Add the shrimp and mayonnaise and evenly stir in.
4. Add the mustard, celery seed, horseradish, pickle juice and salt and pepper. Stir until all is well combined. Chill overnight.
5. Peel and slice hard boiled eggs and place on top of salad before serving.
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