Ingredients

The following ingredients have 8 Servings
  • 1 lb. small (71-90 count per pound) shrimp, peeled, deveined, and cooked (I buy the frozen, pre-cooked version for quick preparation)
  • 8 ounces uncooked elbow macaroni pasta
  • ¼ cup chopped green onion
  • 1 green bell pepper, diced
  • 2 cups diced celery
  • 1 cup frozen peas, thawed
  • 1 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white vinegar
  • 1 teaspoon sugar
  • 2 tablespoons fresh minced dill
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instruction

  • Cook pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain the pasta in a colander and rinse under cold water. Set aside to cool to room temperature.
  • In a large bowl, combine cooked 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 gently toss until completely coated.
  • Cover and refrigerate for at least 30 minutes before serving.