This salad is a fun contemporary complement to a traditional Christmas dinner. It can be made ahead of time and is as colorful and festive looking as it is great tasting! It can also be used the day after as a nice change-up to turkey sandwiches. Just pull out the turkey platter and the pasta shrimp salad from the fridge and “voila” you have lunch!
This is such a yummy salad that I don’t need Christmas as an excuse to make it. It is especially refreshing in the summertime. When my husband and I sit on the lawn at concerts I make this and it is a dinner unto itself on a warm summer night.
- 1 pound box pasta
- 1 pound small size shrimp (cooked)
- 1/2 green pepper (chopped)
- 1/2 red pepper (chopped)
- 1/2 cup carrots (shredded)
- 1/2 cup onion (chopped)
- Salt & pepper
- DRESSING RECIPE
- 1 1/2 cup mayonnaise
- 4 tablespoons sugar
- 1/2 cup evaporated milk (comes in small can in baking section)
- 4 tablespoons apple cider vinegar
SERVINGS: 12 as a side dish, 6 as a meal.
Boil 1 pound of pasta according to instructions on box. Then drain and cool.
Chop 1/2 green pepper, 1/2 red pepper, 1/2 cup carrots & 1/2 cup onion.
Make salad dressing mixture. Mix 1 1/2 cup mayonnaise and 4 tablespoons sugar until well blended. Pour in 1/2 cup evaporated milk and mix well. Add 4 tablespoons apple cider vinegar and stir well. Mixture will become thicker.
Add salad dressing mixture to cooled pasta and blend thoroughly. If you like your macaroni salad to be very creamy and well coated by the dressing, you may need to use less noodles than recommended. If you like it to be less creamy and thinly coated you may need to use the recommended amount of noodles but less dressing than recommended.
Add chopped red and green peppers, onion and shredded carrots to pasta and stir well.
Add 1 pound cooked shrimp. (I buy the 2 pound frozen bag of cooked, deveined, tail-off, peeled, 100-150 count shrimp from Costo) and stir.
Add salt and pepper to taste.
Garnish with parsley and paprika.