German Shrimp Pasta Salad

This is a favorite recipe handed down from my Oma, who used to make this for the deli. She used elbow macaroni. I have altered her methods to decrease prep time without sacrificing flavor.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 337 Calories

Ingredients

• 2 tablespoons white sugar
• 1 tablespoon salt
• 1 teaspoon salt, or to taste
• 1 teaspoon dried parsley
• 2 stalks celery, diced
• 1 teaspoon dried dill weed
• 1 (16 ounce) package elbow macaroni
• 3 tablespoons white vinegar
• ½ lime, juiced
• 2 (6 ounce) cans small shrimp, drained
• ½ onion, diced
• freshly ground black pepper to taste
• ½ cup olive oil mayonnaise (such as Hellman's®), or more as needed

Recipe Instructions

Step 1

Bring 4 quarts of water to a boil. Add 1 tablespoon salt. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

Step 2

Combine vinegar, sugar, dill, and parsley in a large bowl. Muddle the herbs with flat spatula and mix until sugar is dissolved. Whisk in mayonnaise, lime juice, and 1 teaspoon salt until creamy. Stir in celery and onion. Cover and refrigerate.

Step 3

Rinse pasta under cold water. Fold pasta into the dressing until evenly coated. Cover and refrigerate, folding salad occasionally so that dressing is evenly absorbed, 8 hours to overnight. Add more mayonnaise if pasta looks dry.

Step 4

Gently fold in shrimp in the last fold before serving.