Rating: 4.6 stars
47 Ratings
  • 5 star values: 35
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

This salad came straight from my grandmother's recipe collection. It's a tradition every summer and soooo refreshing and delicious. Be sure to put this on ice if it's going to be served outdoors.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water; cool the eggs under cold running water in the sink. Peel and set aside.

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  • While the eggs are cooking, fill a large pot with lightly salted water and bring to a rolling boil. Stir in the ditalini pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain. Rinse the pasta in cold water until cool and drain thoroughly.

  • In a large salad bowl, lightly toss the cooked ditalini, shrimp, celery, green onions, chopped dill, chopped parsley, lemon juice, and mayonnaise until thoroughly combined. Season with salt and pepper. Slice the hard-cooked eggs, and retain several pretty slices for garnish. Gently fold in the rest of the eggs. Arrange reserved egg slices, sprigs of dill, and parsley sprigs on top of the salad; chill for 1 to 2 hours before serving.

Nutrition Facts

214 calories; protein 8.1g; carbohydrates 9g; fat 16.4g; cholesterol 90.4mg; sodium 181.1mg. Full Nutrition
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Reviews (49)

Most helpful positive review

Rating: 5 stars
06/14/2010
This has been my basic macaroni salad recipe for almost 40 years. I use more hard boiled eggs frozen salad shrimp omit the dill and use MiracleWhip in place of the mayo. It's the only time I ever use Miracle Whip! Make it a day ahead except for the shrimp as the flavors meld and the macaroni tends to absorb the MW you may need to add a bit more. Then gently fold the shrimp in before serving. Read More
(48)

Most helpful critical review

Rating: 1 stars
05/30/2011
I didn't care for this. All I could taste is the lemon and salad dressing. Read More
(3)
47 Ratings
  • 5 star values: 35
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
06/14/2010
This has been my basic macaroni salad recipe for almost 40 years. I use more hard boiled eggs frozen salad shrimp omit the dill and use MiracleWhip in place of the mayo. It's the only time I ever use Miracle Whip! Make it a day ahead except for the shrimp as the flavors meld and the macaroni tends to absorb the MW you may need to add a bit more. Then gently fold the shrimp in before serving. Read More
(48)
Rating: 5 stars
09/10/2010
This is SUPER delicious!!! I made it for a family get-together and everyone loved it, and I've made it a few more times since then. The first time I made it, I chopped the shrimp up, but I didn't like that the pieces were so small you couldn't really get a strong flavor from them, so the second time I left them whole and it was so much better. And I use some I get at the meat counter rather than canned. I also sub dried dill for fresh, and use about 1 1/2 Tbs, and that works well. I also double the lemon juice. One time I made these I had no eggs, and it tasted delish without them, too. Really, I think this is a hard one to screw up no matter what you do...which is nice. Read More
(38)
Rating: 5 stars
12/21/2010
This is salad is divine. I had second helping as it was so addictive. I used Japanese mayonnaise and thawed fresh shrimp. Added crab-meat as well. Added more lemon juice to make it more tangy and the result was excellent! Thank you for this awesome recipe! Read More
(28)
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Rating: 5 stars
06/14/2010
I made this exactly as directed and it was excellent. Couldn't wait to eat the leftovers the next day for lunch. Read More
(20)
Rating: 5 stars
06/22/2010
Wonderful!!! I use much more shrimp hard-boiled egg and all the other fixin's in the recipe because I like a really "full" salad:) I might even add some white lump crab next time hmm.... As promised this is VERY refreshing and light! Perfect for a summer's day. Thank you so much for sharing your grandmother's magic:) I've used both the canned shrimp and larger frozen salad shrimp. Delicious either way!! I will use one or the other depending on what kind of event I'm attending or throwing;) Read More
(19)
Rating: 5 stars
10/11/2010
Absolutely the best pasta salad I ever made!! I used mayo light due to the calories and had more shrimp. I added the eggs chopped inside the mix because my family is not much for garnishes. The green onion dill parsley combo was outta this world! I had my doubts cause I usually make a heavier more spicy pasta salad. Never again! This is our new favorite! Read More
(16)
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Rating: 5 stars
08/09/2010
I made this for my sister's fourth of July party. People were raving and even making sandwiches out of it! My dad and uncle had 4ths! Read More
(12)
Rating: 5 stars
09/07/2010
Perfect when made as submitted. My only change was to use fresh shrimp. Next time I'll try adding chopped avacado too. This had lots of flavor. I'm not sure why someone had submitted feedback stating it was bland... Read More
(10)
Rating: 5 stars
08/27/2010
Prepared this just as the recipe recommended. EXCELLENT!! I severed this to my family at a BBQ and a work potluck - everyone loved it! For the best flavor prepare the night before. Really yummy the next day. Read More
(10)
Rating: 1 stars
05/30/2011
I didn't care for this. All I could taste is the lemon and salad dressing. Read More
(3)