Realistic Cooking Ideas

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Macaroni Salad with Shrimp close up

This recipe is different than my Mom’s Macaroni Salad that I previously posted. This year I am trying some different variations on the classic summer foods. This version is packed with vegetables and I top it with shrimp when serving. You could always add the shrimp to the salad but this way you have options when serving it. Another potential is to top with tuna fish or a hardboiled egg. I adapted this recipe from Taste of Home and made my own changes. I like to make a salad at the beginning of a long weekend so we have it for lunches and dinners throughout the holiday. I use whole grain elbow macaroni that is healthier than white noodles and in my opinion has a better taste. I cook the noodles until they are a bit al ‘dente as I don’t like my noodles or vegetables over cooked. But that is the great part about cooking – we can each do what we like. This recipe will provide a lot of opportunities to switch out different ingredients. I hope you enjoy it!

Macaroni Salad with Shrimp

1 package whole grain elbow macaroni
Cooked salad shrimp
1 package (16 ounces) frozen peas, thawed
2 celery stalks, peeled and chopped (I do not like strings in my salad)
2 to 3 thin carrots, peeled and chopped
1 pepper, cleaned and chopped

1-3/4 cups mayonnaise, light
3/4 cup French salad dressing, fat-free
2 tbsp sugar
2 tbsp white wine vinegar
1 to 2 tsp paprika
1 to 2 tsp garlic powder
salt and pepper, freshly grinded

Cook macaroni according to the package directions; drain and rinse in cold water. In a large bowl add the cooked macaroni and vegetables. Then add your dressing, mixing well. Seal the container and place in the refrigerator. I like mine to blend overnight for best flavor.

10 thoughts on “Macaroni Salad Packed with Vegetables and Topped With Shrimp

  1. Love all the veggies!!!

    1. Bernice says:

      Thank you! It really can be a meal in itself with the carbs, vegetables, and shrimp or similar type of protein.

  2. ellierayne says:

    Reblogged this on Ellie's Journal and commented:
    Sometimes it takes guts to cook well! It looks delicious!

    1. Bernice says:

      Thank you and thanks for the reblog! It is a great salad and can be a meal in one with the carbs, vegetables, shrimp or other type of protein. It is a nice side dish or even as a lunch.

  3. Kasih says:

    Looks good and delicious!

    1. Bernice says:

      Thanks! It really can be a self-contained meal with the carbs, vegetables, and whatever protein you add like shrimp or hard boiled eggs. Depending upon how many people you are feeding it can last for several days since you are adding a lot of vegetables.

      1. Kasih says:

        Thank you. 🙂

      2. Bernice says:

        Your are most welcomed! 🙂

  4. lisacrispin says:

    Going to try this while my family is visiting next week. It will be easy to substitute gluten-free pasta. Thanks!

    1. Bernice says:

      Yes, you can make any substitutions you need. I used fat-free French dressing but you could use lite or the regular French dressing. It is always nice when you can start with a recipe and make your own changes.

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Susan Call Hutchison

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