Shrimp Macaroni Salad

16 ServingsPrep: 30 min. + chilling
Whenever I attend a potluck or family gathering, I’m asked to make this salad, which has been a family secret for over 50 years. My husband likes it as a main dish, served with garlic bread. —Barbara Robbins Cave Junction, Oregon

Ingredients 

  • 1 package (16 ounces) elbow macaroni
  • 1 to 1-1/2 pounds cooked small shrimp
  • 1 package (16 ounces) frozen peas, thawed
  • 7 to 8 celery ribs, finely chopped
  • 1 small onion, finely chopped
  • DRESSING:
  • 1-3/4 cups mayonnaise
  • 3/4 cup French salad dressing
  • 2 tablespoons sugar
  • 2 tablespoons white wine vinegar
  • 1-1/2 to 2-1/2 teaspoons paprika
  • 1 to 2 teaspoons salt
  • 1 to 2 teaspoons garlic powder
  • 1 to 2 teaspoons pepper

Directions

  • Cook macaroni according to package directions; drain and rinse in
  • cold water. In a large bowl, combine the macaroni, shrimp, peas,
  • celery and onion.
  • In another bowl, whisk the dressing ingredients. Pour over salad and
  • toss to coat. Cover and refrigerate for at least 8 hours before
  • serving. Yield: 16 servings. –Taste of Home.

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