Herbed macaroni salad with shrimp is flecked with parsley and gets a slight tang from lemon juice, creating a new version of traditional macaroni salad.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
243 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Step 4
Stir shrimp into macaroni salad, adding more mayonnaise if salad is dry. Garnish salad with reserved egg slices and parsley sprigs.
Ingredients
¼ cup fresh lemon juice
salt and ground black pepper to taste
3 tablespoons chopped fresh parsley
½ red bell pepper, diced
4 green onions, thinly sliced
1 cup ditalini pasta
1 cup mayonnaise, or more to taste
3 sprigs fresh parsley, or as desired
4 ribs celery, finely chopped
6 hard-boiled eggs, peeled and sliced
12 ounces frozen cooked small shrimp, thawed, or more to taste
