Rating: 4 stars
10 Ratings
  • 5 star values: 1
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Light and lemony, this recipe is a change from standard macaroni salads.

Recipe Summary

cook:
10 mins
additional:
8 hrs
total:
8 hrs 30 mins
prep:
20 mins
Servings:
12
Yield:
12 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

243 calories; protein 10.9g; carbohydrates 10.1g; fat 17.8g; cholesterol 167.6mg; sodium 233.9mg. Full Nutrition
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