Momma's Pasta and Shrimp Salad
Ingredients1 h 30 m servings 528 cals
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
- Transfer warm macaroni into a large salad bowl and gently mix in celery, onion, cucumber, tomato, shrimp, and Italian salad dressing; refrigerate at least 1 hour (up to overnight for best flavor). Gently fold mayonnaise into salad and serve.
- Cook's Note:
- If you do not like celery, use celery seed.
- Add a teaspoon of vinegar and mix to individual servings for an extra zing.
Per Serving: 528 calories; 41 g fat; 31.9 g carbohydrates; 9.5 g protein; 56 mg cholesterol; 920 mg sodium. Full nutrition
ReviewsRead all reviews 10
This is just like my shrimp salad except for the italian dressing. I tried this and it was good! I don't think I added quite a full cup (going easy at first) but it definitely added an interes...
I only needed half the dressing that was called for. I also guess I was in a hurry and mixed the Italian dressing and mayo together and poured it all into the salad, but that was fine and probab...
This is the first time to make a cold dinner of any kind with shrimp. Without a doubt I will be making it again.
Less one star because I felt that it needed some mods. I added juice of 1 lemon black pepper and fresh basil. I also used less than half the suggested mayo. Overall, good start for a pasta salad...
I halved the Mayo and salad dressing and added some red pepper. served to guests and loved it.
Really enjoyed this shrimp pasta salad. I only used 1/3 cup Italian dressing and 1/3 cup mayo, and that was plenty. I also added some diced bell pepper. I had some fresh shrimp, so I sauteed ...
I added lemon juice as I cooked the shrimp. I also added lemon pepper and black pepper. I will definitely make it again! :D