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!
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.