Ingredients
The following ingredients have 5 Servings
- 1/2 pound elbow macaroni
- 1/2 tablespoon olive oil
- 2 cups coarsely chopped cooked shrimp
- 1 rib celery, chopped
- 2 green onions, sliced
- 2 teaspoons fresh lemon juice
- 1 cup grape tomatoes, halved
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon olive oil
- 1 tablespoon Creole mustard
- 1/2 teaspoon Old Bay Seasoning
- 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), optional
- 1/2 teaspoon of lemon pepper
- 1/2 teaspoon garlic salt
- 1/3 cup pickle juice
- Chopped boiled eggs, chopped fresh green or red bell pepper, 1 to 2 tablespoons fresh dill, chopped
Instruction
- Boil the pasta al dente 1 minute less than package directions. Drain, rinse and set aside to dry. 
- Transfer pasta to a serving dish or storage container and drizzle with oil. Add the chopped shrimp, celery and green onion. Squeeze lemon over pasta and toss.
- Whisk together all of the dressing ingredients except pickle juice and fold into pasta. Taste and adjust seasonings.
- Cover and refrigerate for at least 2 hours. 
- Just before serving, let rest at room temperature for 20 minutes, stir in pickle juice and tomato.
