I made this at home the following weekend for our end-of-the season BBQ. I doubled the recipe because we were going to be having a pretty big group over, and I wanted to be sure there was enough to go around. Secretly I was hoping that we got some leftovers so I could have it the following day and maybe even the day after. Unfortunately, that didn’t happen. This was one of the first bowls that was completely emptied out. I have perfected this recipe to my liking now, and we have it for a side or a main entree all year long.
Check out what they are saying about this recipe over at The Seasoned Mom:
“I tried this today and it is killer!”
I think we could eat this at least once a week at my house… it’s really is killer!
Ingredients
1 lb. small shrimp, peeled, deveined, and cooked (I buy the frozen, pre-cooked version for quick preparation)
8 ounces elbow macaroni pasta, cooked and rinsed in cold water
¼ cup chopped green onion
1 green bell pepper, diced
2 cups diced celery
1 cup frozen peas, thawed
1 cup Hellmann’s mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon Heinz white vinegar
1 teaspoon Domino sugar
2 tablespoons fresh minced dill
½ teaspoon salt
¼ teaspoon pepper
Instructions
In a large bowl, combine shrimp, pasta, green onion, bell pepper, celery, and peas.
In a small bowl, whisk together mayonnaise, lemon juice, vinegar, sugar, dill, salt, and pepper.
Pour dressing over pasta mixture and toss until completely coated.
Refrigerate for at least 30 minutes before serving.
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Quick Tip: Miracle whip can be used instead of mayo.
Thanks again to The Seasoned Mom for this awesome recipe.
