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Herbed Macaroni Salad with Shrimp


"Light and lemony, this recipe is a change from standard macaroni salads."
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8 h 30 m servings 243 cals
Original recipe yields 12 servings

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  1. Bring a large pot of lightly salted water to a boil. Cook ditalini pasta in the boiling water, stirring frequently, until cooked through but firm to the bite, about 8 minutes. Drain and rinse pasta under cold water.
  2. Combine pasta, mayonnaise, celery, green onions, red bell pepper, lemon juice, chopped parsley, salt, and pepper in a large bowl until macaroni salad is well combined.
  3. Set a few egg slices aside for garnish and stir remaining egg slices into macaroni salad. Cover bowl with plastic wrap and refrigerate, 8 hours to overnight.
  4. Stir shrimp into macaroni salad, adding more mayonnaise if salad is dry. Garnish salad with reserved egg slices and parsley sprigs.

Nutrition Facts

Per Serving: 243 calories; 17.8 g fat; 10.1 g carbohydrates; 10.9 g protein; 168 mg cholesterol; 234 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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You have to be careful monkeying around with measurements when you bake - you don't want to goof up the chemistry of the ingredients and risk a failure. You have much more leeway with cooking, ...

I didn't like this as much as I thought I would. To me, the lemon juice was overpowering and made the salad too sour. Disappointed.

I did not use eggs...added grape tomatoes cut in 1/2 and fresh basil, tarragon and cilentro...had mayo with lime,,,bow tie pasta...great flavor

I made this for a "salad" themed lunch for work. I doubled the ingredients, however I used an entire 1 pound box of mini bowtie pasta rather than the original pasta it called for. I snuck a tas...

I did not have time to let it chill 8 hours and it was still wonderful.