Shrimp Macaroni Salad


  • 1 package elbow macaroni (16 oz.)
  • 1-1 1/2 lb. cooked small shrimp
  • 1 package frozen peas, thawed
  • 7 - 8 celery ribs, finely chopped
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  • 1 small onion, finely chopped
  • Dressing:
  • 1 3/4 cups mayonnaise
  • 3/4 cup French salad dressing
  • 2 Tbsp. sugar
  • 2 Tbsp. white wine vinegar
  • 1 1/2 - 2 1/2 tsp. paprika
  • 1-2 tsp. salt
  • 1-2 tsp. garlic powder
  • 1-2 tsp. pepper


Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine macaroni, shrimp, peas, celery and onion. In another bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 8 hours before serving.

By Robin from Washington, IA


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