Shrimp Macaroni Salad Recipe

When it comes to popular side dishes that can pull double-duty as quick, standalone meals, it's hard to beat macaroni salad — especially when it has the protein-rich addition of shrimp. With the combination of protein, carbohydrates, and a hefty helping of veggies mixed in, you've got a well-balanced dish that also delivers a balance of textures and flavors, to boot.

While you're probably familiar with the creamy, mayonnaise-based sauces that are ubiquitous for pasta salads, this recipe developed by Molly Madigan Pisula of Vanilla Bean Cuisine, has a special addition that makes the salad stand out. "Shrimp macaroni salad typically uses mayonnaise for the base of its creamy dressing, but I like to add in some Greek yogurt in addition to the mayonnaise. Greek yogurt has more protein and fewer calories than mayonnaise, and I think the slightly tart flavor gives this salad a little extra boost," Pisula shares. So whether you're looking for a dish to bring to a summer potluck or you're meal-prepping your lunches for the week, this easy make-ahead meal checks all the boxes: It's simple, flavorful, protein-packed, and comes with a little added tang. 

The ingredient list for this shrimp macaroni salad is a little long, but you likely have many of the items on-hand. Of course, you'll need the namesake macaroni and shrimp, but you'll also need a shallot, celery, a red bell pepper, mayonnaise, Greek yogurt, lemon juice, celery seed, garlic powder, kosher salt, and pepper. 

"You can use any size shrimp you like with this recipe," Pisula advises. "I prefer the 51-60 count shrimp — they're a perfect bite size and taste much better than the little cooked salad shrimp you often find in a shrimp macaroni salad. That said, use what you like. And, pre-cooked shrimp can definitely be used instead of raw." 

As far as other ingredient substitutions, you can trade out the lemon juice for white wine vinegar or sub green onions in for the shallots. And Pisula also says you shouldn't shy away from adding in more veggies, suggesting peas or radishes as good options to consider.

To kick things off, you'll need to cook the pasta and shrimp. Bring a pot of salted water to a boil on your stove and add the macaroni to the pot. Cook according to the package instructions, adding the shrimp to the pot the last 1 to 2 minutes of the cooking time. When the shrimp are pink and cooked through, immediately drain and rinse them under cold water to stop the cooking process. 

The trick to a good pasta salad is to get the cooking time right, and it's important to aim for al dente. "Don't overcook the pasta — err on the side of under vs. overcooked, since overcooked pasta will make the macaroni salad mushy. If you're unsure of the cooking time on the package, cook [the] pasta until al dente, then add the shrimp," says Pisula. 

After you've drained and rinsed the pasta and shrimp, pat them dry to remove any excess water — this helps prevent a watery salad. Then, transfer them to the fridge to chill until you're ready to assemble the salad. 

As the macaroni is chilling, go ahead and prep your veggies. You'll want to finely chop the shallot, celery, and red bell pepper. Getting the pieces small and reasonably uniform is important. "Small pieces will help you get a little bit of everything on your fork when you eat this salad — it's most delicious that way, as you enjoy the different textures and flavors together," Pisula says. 

The last thing to do before assembling your salad is the whisk together the sauce. Go ahead and add the mayonnaise, Greek yogurt, lemon juice, celery seed, garlic powder, salt, and pepper to a large bowl. Use a whisk or spoon to stir well until the ingredients are well-combined. 

With all the parts ready to go, add the pasta, shrimp, veggies, and sauce to a large bowl and stir to combine. Be careful while stirring so as not to mush or break up the pasta. Go ahead and taste the salad, and as needed, add more salt or pepper, to taste.

Shrimp macaroni salad is best served cold, so go ahead and transfer your salad into the fridge to chill. When you're ready to serve, garnish with celery leaves and seeds, as desired. "This salad will last for 2-3 days in the refrigerator, though the pasta is tastiest the day you make it," says Pisula. 

If you do make it ahead and notice that the salad starts to look a little dry after a day or so, there's an easy fix. "It will continue to absorb a bit of moisture as it sits in the refrigerator. You could always add a little more mayo, Greek yogurt, or warm water to bring the sauce back to full creaminess," Pisula suggests.