Momma's Pasta and Shrimp Salad

Momma's Pasta and Shrimp Salad

3 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    1 h 30 m
geminigirl
Recipe by  geminigirl

“My mom threw this together for a family gathering one year at the last minute, and it is now the single most requested dish at every gathering...family or not! Wonderful shrimp and pasta salad that satisfies the carb crave and is healthier than some of the other options we have these days. Great for backyard barbecue with friends or a quiet dinner inside with family. Serve chilled. Add vinegar for an extra tang! Feel free to add olives, peppers, or whatever veggies you love. This recipe is very flexible and forgiving.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
  2. Transfer warm macaroni into a large salad bowl and gently mix in celery, onion, cucumber, tomato, shrimp, and Italian salad dressing; refrigerate at least 1 hour (up to overnight for best flavor). Gently fold mayonnaise into salad and serve.

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Reviews (3)

Rate This Recipe
DELTAKILO
4

DELTAKILO

This is just like my shrimp salad except for the italian dressing. I tried this and it was good! I don't think I added quite a full cup (going easy at first) but it definitely added an interesting zing to my old recipe.

*Sherri*
3

*Sherri*

I only needed half the dressing that was called for. I also guess I was in a hurry and mixed the Italian dressing and mayo together and poured it all into the salad, but that was fine and probably easier than waiting to add mayonnaise right before serving. I let the salad marinate for about four hours before eating. I liked the combination of Italian dressing (I used my own homemade) and mayo together, I've never had a pasta salad that used both. I only had fresh shrimp so I just sauteed in butter with a bit of Old Bay, garlic and parsley, then let cool before adding to the salad. Of course I took the cook's advice and added in more veggies, bell peppers were a nice addition. I will probably make this one again and add in some black olives and cilantro next time.

LORRAINEH1
2

LORRAINEH1

I love this recipe!!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 528 cal
  • 26%
  • Fat
  • 41 g
  • 63%
  • Carbs
  • 31.9 g
  • 10%
  • Protein
  • 9.5 g
  • 19%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 920 mg
  • 37%

Based on a 2,000 calorie diet

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