Simple Shrimp Macaroni Salad
This simple shrimp macaroni salad recipe has a secret ingredient that gives it the best flavor. Plus, this classic recipe is a great addition to any summer gathering and it’s crowd pleaser.
I have been craving this for such a lone time! You know those recipes that are your go to yum? Yes, this is one of mine.
This simple macaroni salad is complete with its secret ingredient and has been a family favorite for a while now. My grandma was the head lunch lady at the local middle school and she had some amazing recipes.
It’s one of my favorite summer side dishes. It’s seriously better the next day! So this is a leftover that I completely love!
There’s also baby shrimp in this salad, but if you’re not a fan of shrimp, you could easily replace it with chicken, or whatever protein you prefer. I’ve had it with chicken at least a few times, and it’s still great, but I prefer shrimp the most.
- 1 pound elbow macaroni, cooked and cooled
- 2 1/2 cups mayonnaise
- 2 tablespoons apple cider vinegar (or more to taste)
- 2 4-ounce can small deveined shrimp, drained
- 1 cup of fresh or frozen peas
- 1 carrot, shredded
- 1 cucumber, diced
- 1 small onion, diced
- 1 cup cheddar, cubed
- Salt & pepper to taste
For convenience, you can make this shrimp pasta salad the night before you plan to enjoy it. I recommend chilling the pasta salad for at least 30 minutes before serving to give the flavors a chance to “come together,” but overnight is fine as well. You might need to add a little bit more mayonnaise to the salad the next day if you find that the pasta has absorbed too much of the dressing.
More Summer Salad Recipe Ideas
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