Simple Shrimp Macaroni Salad

Simple shrimp macaroni salad is packed full flavor and goodness! We added a secret ingredient that gives this salad the flavor you are looking for.

I have been craving this for such a lone time! You know those recipes that are your go to delish? Yes, this is one of mine. It reminds me of Summer, my grandma, and yes, my stomach will thank me!

This super easy 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.

Simple Shrimp Macaroni Salad

Ingredients

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

directions

1. Boil macaroni according to package directions.
2. When straining rinse with cold water until cool and refrigerate until ready to use.
3. In a large bowl stir the macaroni with the remaining ingredients.
4. Refrigerate until ready to serve.

MAKE AHEAD

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 for the flavors to marry. You can make it the night before. 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.