Shrimp Macaroni Salad

Ingredients:

• 1 lb. elbow macaroni
• 4 hard boiled eggs, chopped
• 2 large ribs celery, including leaves, chopped
• 3/4 cup cooked baby cocktail shrimp
• 1/4 red onion, chopped
• 2 Tbsp. fresh lemon juice
• 2/3 cup mayonnaise, or more to taste
• 2 Tbsp. Dijon mustard
• 1 (4 oz) jar pimentos, drained and chopped
• salt and pepper to taste

Directions:

Cook pasta al dente according to package directions, drain, and rinse with cold water and drain again.

Combine the eggs, celery, shrimp, red onion, and lemon juice in a large serving bowl, add macaroni and stir to combine.

Whisk the mayonnaise, mustard, and pimentos in a small bowl, season with salt and pepper, add to the macaroni mixture, toss to coat, cover and refrigerate for at least two hours to let the flavors meld.

By Deeli from Richland, WA