Ingredients
Scale
- 1 lb. small (71-90 count per pound) shrimp, cooked, peeled, and deveined
- 8 ounces uncooked elbow macaroni pasta
- ¼ cup chopped green onion
- 1 green bell pepper, diced
- 2 cups diced celery (about 4 stalks)
- 1 cup frozen peas, thawed
- 1 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 2 tablespoons fresh minced dill
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, as directed on the package. Drain and rinse under cold water until cool. Set aside.
- In a large bowl, mix the cooled pasta with shrimp, green onion, bell pepper, celery, and peas.
- In a separate bowl, whisk together mayonnaise, lemon juice, vinegar, sugar, dill, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture, gently tossing until well coated.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
To enhance flavor, let the salad chill for a few hours or overnight.
Feel free to customize with your favorite vegetables.
This dish can be served as a refreshing side or a main meal.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: n/a
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 130mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.