Shrimp Macaroni Salad

My mom made this shrimp macaroni salad one day for a picnic and it was such a hit, there were no leftovers and we have been making it ever since. I have even omitted the shrimp at times due to allergies of our guests and it is still everyone’s favorite.

INGRIDIENT

1 pound tri-color pasta

1 pound cooked and peeled medium shrimp

1 pint cherry tomatoes, halved

½ cup sliced pitted green olives (Optional)

3 green onions, sliced

1 cup lemon juice

½ cup extra-virgin olive oil

1 clove garlic, minced

½ teaspoon salt

¼ teaspoon ground black pepper

DIRECTION

Step: 1

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. Rinse and drain.

Step: 2

Mix macaroni, shrimp, tomatoes, olives, and green onions together in a large bowl.

Step: 3

Combine lemon juice, oil, garlic, salt, and pepper for dressing in a separate bowl or mixing glass. Pour dressing over salad and refrigerate for at least 4 hours.

NUTRITION FACT

Per Serving: 421 calories; protein 20g; carbohydrates 47.4g; fat 16.7g; cholesterol 110.7mg; sodium 490.5mg.

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