Creamy Shrimp Macaroni Salad (Classic Make-Ahead Summer Salad)

This Shrimp Macaroni Salad is a crowd-pleasing favorite—shell pasta and tender shrimp tossed in a creamy, tangy dressing with crisp veggies and savory seasoning. It's a perfect make-ahead picnic side or light main, ideal for BBQs, potlucks, and summer gatherings.

Ingredients

• 8 oz (225 g) elbow macaroni or medium shell pasta (al dente)
• 1 lb (450 g) cooked bay shrimp (chilled, thawed, or steamed)
• 2 stalks celery, chopped
• ½ small onion, finely diced or 3 green onions, chopped
• Optional: diced red bell pepper, grated carrot, chopped pickles
• 2–3 hard-boiled eggs, chopped (optional)
• Creamy Dressing:
• 1 cup mayonnaise
• 6–8 Tbsp pickle juice or plain yogurt (for tang and thinner consistency)
• 1–2 tsp yellow or Dijon mustard
• 1½ tsp sugar or celery seed (adjust to taste)
• Salt and pepper to taste
• Optional: sprinkle Old Bay seasoning or celery seed for flavor

Directions

1. Cook pasta: Boil macaroni or shells until al dente, drain, rinse under cold water, and drain completely
2. Prepare shrimp & veggies: If using raw shrimp, steam or boil until pink, then chill. Mix shrimp with chopped celery, onion, peppers, and optional eggs.
3. Mix the dressing: Whisk together mayonnaise, pickle juice or yogurt, mustard, sugar, salt, and pepper. Add Old Bay or celery seed if using
4. Combine salad: Toss cooled pasta, shrimp, and veggies with dressing until fully coated. Adjust seasoning to taste.
5. Chill: Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight, to allow flavors to meld and dressing to thicken
6. Serve: Stir gently before serving, garnish with chopped parsley or green onions if desired.