Macaroni salad is one of those things that I always think I like more than I actually do. I'll see it prepared in the grocery store and think 'Mmm, that looks good!', so I'll buy a small container, get it home, take two bites, and think 'Meh'...leaving the rest to go bad in the fridge until I throw it away.
This recipe appealed to me though because it was slightly different. Shrimp, Cajun seasoning, lemon pepper...what's not to love? Well, love it I did. This is absolutely my new 'Go-To' macaroni salad recipe.
Boat functions, family get-togethers, pot-lucks, picnics, parties...this is definitely a recipe that's perfect for any of those occasions (unless your serving people who hate seafood...in that case you should probably stick to the traditional recipe). So glad I tried it!
Have a great weekend :)
'Macaroni Shrimp Salad'
Source: Adapted from Deep South Dish
1/2 pound of elbow macaroni
6 ounces of cooked shrimp, coarsely chopped
1/2 teaspoon of Old Bay Seasoning
1/4 teaspoon of Cajun seasoning
1/2 teaspoon of lemon pepper
1/2 teaspoon garlic salt
1 onion, chopped
1/2 cup of mayonnaise
2 to 3 fresh tomatoes, chopped (optional)
1. Boil the pasta according to package directions. Drain, rinse well, and set aside to dry.
2. Transfer pasta to a serving dish or storage container and add the chopped shrimp. Sprinkle with Old Bay, Cajun seasoning, lemon pepper and garlic salt and mix well.
3. Mix in chopped onion and drizzle lightly with olive oil (just enough to lightly coat). Stir in the mayo and cover.
4. Refrigerate for at least 2 hours. Just before serving stir in or garnish each serving with chopped tomato, if using.