Grandma Bellows' Lemony Shrimp Macaroni Salad with Herbs

Grandma Bellows' Lemony Shrimp Macaroni Salad with Herbs

38
Parizienne 3

"This salad came straight from my grandmother's recipe collection. It's a tradition every summer and soooo refreshing and delicious. Be sure to put this on ice if it's going to be served outdoors."

Ingredients

1 h 45 m servings 214 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water; cool the eggs under cold running water in the sink. Peel and set aside.
  2. While the eggs are cooking, fill a large pot with lightly salted water and bring to a rolling boil. Stir in the ditalini pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain. Rinse the pasta in cold water until cool and drain thoroughly.
  3. In a large salad bowl, lightly toss the cooked ditalini, shrimp, celery, green onions, chopped dill, chopped parsley, lemon juice, and mayonnaise until thoroughly combined. Season with salt and pepper. Slice the hard-cooked eggs, and retain several pretty slices for garnish. Gently fold in the rest of the eggs. Arrange reserved egg slices, sprigs of dill, and parsley sprigs on top of the salad; chill for 1 to 2 hours before serving.
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Reviews

38
  1. 42 Ratings

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This has been my basic macaroni salad recipe for almost 40 years. I use more hard boiled eggs, frozen salad shrimp, omit the dill and use MiracleWhip in place of the mayo. It's the only time I...

This is SUPER delicious!!! I made it for a family get-together and everyone loved it, and I've made it a few more times since then. The first time I made it, I chopped the shrimp up, but I did...

This is salad is divine. I had second helping as it was so addictive. I used Japanese mayonnaise and thawed fresh shrimp. Added crab-meat as well. Added more lemon juice to make it more tangy an...

I made this exactly as directed and it was excellent. Couldn't wait to eat the leftovers the next day for lunch.

Wonderful!!! I use much more shrimp, hard-boiled egg, and all the other fixin's in the recipe because I like a really "full" salad :) I might even add some white lump crab next time hmm.... As ...

Absolutely the best pasta salad I ever made!! I used mayo light due to the calories and had more shrimp. I added the eggs chopped inside the mix because my family is not much for garnishes. The ...

I made this for my sister's fourth of July party. People were raving and even making sandwiches out of it! My dad and uncle had 4ths!

Perfect when made as submitted. My only change was to use fresh shrimp. Next time, I'll try adding chopped avacado, too. This had lots of flavor. I'm not sure why someone had submitted feedb...

Prepared this just as the recipe recommended. EXCELLENT!! I severed this to my family, at a BBQ and a work potluck - everyone loved it! For the best flavor, prepare the night before. Really yumm...