Ingredients:
2 cups elbow macaroni, cooked and drained
1 lb cooked shrimp, peeled and deveined
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
2 tablespoons lemon juice
1 teaspoon lemon zest
1/2 cup celery, diced
1/4 cup red onion, finely diced
2 tablespoons fresh parsley, chopped
1/2 teaspoon garlic powder
Salt and pepper to taste
Directions:
I. Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to cool. Set aside.
II. In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, lemon juice, lemon zest, garlic powder, salt, and pepper. Whisk until smooth and well combined.
III. Add the cooked macaroni, shrimp, diced celery, red onion, and fresh parsley to the bowl with the dressing. Gently toss until everything is evenly coated.
IV. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
V. Before serving, give the salad a good stir and adjust the seasoning if needed. Garnish with extra parsley if desired.
Prep Time: 15 minutes
Total Time: 15 minutes (plus chilling time)
Kcal: 280 kcal per serving
Servings: 6
