Moms Macaroni Shrimp Salad Recipes

Steps:

• Boil macaroni until tender.
• Drain and rinse with cold water to keep it from sticking together.
• Add dressing and chill for at least one hour, or overnight.
• Combine mustard, mayonnaise and seasonings.
• Add together with remainder of ingredients to the macaroni and mix well.
• Better if mixed an hour ahead of eating, so the flavors can blend together.

Steps:

• Bring a large pot of salted water to a boil, add the macaroni and let it cook until al dente; drain well.
• In a medium-size mixing bowl, combine onion, bell pepper, celery, mayonnaise, sweet pickle relish, ketchup, pickle juices, horseradish, hot pepper sauce, parsley, celery seed, chili powder, salt, black pepper and shrimp. Fold the macaroni into the mixture. Cover and chill at least 3 hours before serving.

Steps:

• Preheat a grill pan or grill to medium-high heat.
• Whisk together the olive oil and lemon juice in a medium bowl. Add the shrimp to the bowl and toss to coat, sprinkling generously with salt and pepper. Place the shrimp on the grill pan (or in a grill basket on the grill) and cook, flipping once halfway through, until just cooked through, about 5 minutes. Set aside.
• Stir together the mayonnaise, relish, vinegar and Dijon mustard in a large serving bowl. Add the cooked pasta, celery, onion and bell pepper and toss to combine and coat with dressing. Season to taste with salt and pepper. Refrigerate for 1 hour or up to overnight. Top the salad with the grilled shrimp and sprinkle with the parsley and paprika right before serving.

Steps:

• Cut up shrimp.
• Toss shrimp,cheese, onion, celery and onion with the macaroni.
• Blend remaining ingredients and toss with shrimp mixture.
• Chill before serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and pour into a salad bowl.
• Add mayonnaise, cucumber, peas, celery, radishes, green onions, and seasoned salt to the macaroni; toss well. Add shrimp last. Garnish with hard-boiled eggs, avocado, and tomato.

Steps:

• Cook macaroni in salted water until al dente; drain well.
• Combine all the remaining ingredients.
• Fold the macaroni into the mixture.
• Cover and chill at least 3 hours before serving.

Steps:

• Blanch pasta in boiling water for 9 minutes.
• Rinse in cold water.
• In a large bowl combine all other ingredients & toss with pasta.
• Cover & chill for flavors to combine.
• Stir well before serving.
• Makes about 2 quarts. Prep. time does not include "chilling".

Steps:

• Cook macaroni according to package directions, drain and rinse with cold water until cool.
• Mix all ingredients.
• Chill for 4 hours.
• Note: Add more mayonnaise if needed to coat ingredients evenly.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until chilled; drain.
• Mix mayonnaise, white vinegar, seasoned salt, sugar, garlic powder, and black pepper in a large bowl with a whisk until smooth. Stir tuna, baby shrimp, cucumber, and sweet onion into the mayonnaise mixture to coat ingredients completely; add chopped eggs and stir. Pour chilled macaroni into the bowl and stir; top with sliced eggs. Garnish salad with paprika.
• Cover bowl with plastic wrap and refrigerate at least 1 hour to overnight before serving.

Steps:

• Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, shrimp, peas, celery and onion. , In another bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 8 hours before serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
• In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.