Ingredients8 h 30 m servings 243 cals
- 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.
- 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.
- 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.
- Stir shrimp into macaroni salad, adding more mayonnaise if salad is dry. Garnish salad with reserved egg slices and parsley sprigs.
Per Serving: 243 calories; 17.8 g fat; 10.1 g carbohydrates; 10.9 g protein; 168 mg cholesterol; 234 mg sodium. Full nutrition
ReviewsRead all reviews 5
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...