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.
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.
Mix macaroni, shrimp, tomatoes, olives, and green onions together in a large bowl.
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.
Per Serving: 421 calories; protein 20g; carbohydrates 47.4g; fat 16.7g; cholesterol 110.7mg; sodium 490.5mg.