Chef Judi Gallagher
Serves 8 Make 24 hours in advance and adjust seasoning and mayo.
Like food and clothing-, trends dictate what to wear and serve at a summer holiday cookout. Last year grilled veggies were the rage and this year, the classics are back-pasta salads.
A tradition in my family came from our neighbor Simon Calhoun who made macaroni salad with diced green peppers and canned white tuna. I could hardly wait for those neighborhood cook outs for Mrs. Calhoun’s salad. If hot sogs or grilled sausages and chicken are on the grill, I want a cold homemade macaroni salad right on my plate.
Ingredients
Shrimp Macaroni salad
1-pound elbow macaroni
1-pound large shrimp (I bought a huge back of cocktail shrimp already cooked and cleaned and frozen at fresh market for $19.00)
1 cup minced celery
1 cup minced red onion
1 small green pepper diced small
Hellman’s Mayonnaise (about 2-3 cups)
Salt, garlic salt, fresh ground pepper to taste
1-2 teaspoons dill weed
Ingredients
- Cook macaroni, strain and rinse until cooked.
- In a large bowl mix macaroni with red onion, celery and green pepper. Add dill, mayo and seasoning.
- Cut shrimp into large pieces OR heat a griddle pan with 1 tsp olive oil and toss shrimp in 1 tsp. olive oil, pinch crushed red pepper, kosher salt and fresh ground pepper and grill one minute on eat side. Remove from pan, cool slightly and cut in half before tossing into the salad.
- Let sit overnight and readjust mayo and salt and pepper, most mayo based salads need more mayo the next day.
