Classic Shrimp Macaroni Salad

Sweet pickle juice flavors this light and tangy dressing that gently coats the pasta and other flavors. If you love the tang of pickles, taste test before adding to the salad and add 1 to 2 more tablespoons of pickle juice to your liking.


  • 3 cups uncooked medium shell pasta or other small pastas such as ditalini or elbow macaroni
  • 1 pound bay salad shrimp
  • 2 ribs celery chopped
  • 3 green onions chopped
  • 8-10 sweet pickles chopped
  • 3 hard boiled eggs chopped
  • 1 cup mayonnaise
  • 6-8 tablespoons of pickle juice or more to your taste
  • kosher salt and freshly ground black pepper


  1. Cook the macaroni shells according to the package directions, rinse under cold water, drain and let cool. Add the pasta to a large bowl with the bay salad shrimp, celery, green onions, pickles, and chopped eggs. Mix the mayonnaise to a small bowl with the pickle juice and season with kosher salt and freshly ground black pepper to your liking. Add more pickle juice if desired. Pour the dressing over the macaroni and toss lightly to coat. Season with more kosher salt and pepper if desired.
  2. Make the salad ahead of time and refrigerate for at least one hour or up to 1 day before serving.