A simple mayonnaise dressing lightly coats the classic ingredients of homemade shrimp pasta salad for an easy side dish made perfect for every barbecue, picnic, or potluck.
Course Salad, Side Dish
Keyword pasta salad, shrimp
Prep Time 15minutes
Chill Time 1hour
Total Time 1hour15minutes
3cupsuncooked medium shell pasta(or other small pastas such as ditalini or elbow macaroni)
1poundbay salad shrimp
2ribs celery, chopped
3green onions, chopped
8-10sweet pickles, chopped
3hard boiled eggs, chopped
6-8tablespoonspickle juice, or more to your taste
kosher salt and freshly ground black pepper, to taste
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.
Make the salad ahead of time and refrigerate for at least one hour or up to 1 day before serving.
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.