Ingredients
8
8 servings
- •1 (16 ounce) package elbow macaroni
- •1 tablespoon salt
- •3 tablespoons white vinegar
- •2 tablespoons white sugar
- •1 teaspoon dried dill weed
- •1 teaspoon dried parsley
- •½ cup olive oil mayonnaise (such as Hellman's®), or more as needed
- •½ lime, juiced
- •1 teaspoon salt, or to taste
- •2 stalks celery, diced
- •½ onion, diced
- •freshly ground black pepper to taste
- •2 (6 ounce) cans small shrimp, drained
Instructions
- Bring 4 quarts of water to a boil. Add 1 tablespoon salt. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- Combine vinegar, sugar, dill, and parsley in a large bowl. Muddle the herbs with flat spatula and mix until sugar is dissolved. Whisk in mayonnaise, lime juice, and 1 teaspoon salt until creamy. Stir in celery and onion. Cover and refrigerate.
- Rinse pasta under cold water. Fold pasta into the dressing until evenly coated. Cover and refrigerate, folding salad occasionally so that dressing is evenly absorbed, 8 hours to overnight. Add more mayonnaise if pasta looks dry.
- Gently fold in shrimp in the last fold before serving.
Nutritional Facts
Per 8 servings
- Calories: 337
- Carbohydrate: 47g
- Fat: 8g
- Fiber: 2g
- Protein: 17g
- Sugar: 5g
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