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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
- In a large pot of salted boiling water, cook the pasta until al dente according to package instructions. Drain and rinse under cold water until completely cool. Set aside.
- In a large bowl, combine the cooled pasta with shrimp, green onion, bell pepper, celery, and peas.
- In a separate small bowl, whisk together mayonnaise, lemon juice, vinegar, sugar, dill, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and gently toss until fully coated.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
Feel free to add your choice of herbs for extra flavor.
For a healthier option, you can substitute Greek yogurt for mayonnaise.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 150mg