Macaroni Salad with Grilled Shrimp
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 548
- Total Fat
- 30
- Saturated Fat
- 4
- Carbohydrates
- 50
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 19
- Cholesterol
- 103
- Sodium
- 515
- Total: 1 hr 30 min (includes chilling time)
- Active: 25 min
Ingredients
1/4 cup olive oil
Juice from 1/2 lemon
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1 cup mayonnaise
1/4 cup sweet relish
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 pound elbow pasta, cooked according to box directions
1 stalk celery, diced
1 sweet onion, diced
1/2 green bell pepper, diced
1/4 cup finely chopped fresh parsley
Paprika, for sprinkling
Directions
Special equipment:
a grill basket, optional- Preheat a grill pan or grill to medium-high heat.
- Whisk together the olive oil and lemon juice in a medium bowl. Add the shrimp to the bowl and toss to coat, sprinkling generously with salt and pepper. Place the shrimp on the grill pan (or in a grill basket on the grill) and cook, flipping once halfway through, until just cooked through, about 5 minutes. Set aside.
- Stir together the mayonnaise, relish, vinegar and Dijon mustard in a large serving bowl. Add the cooked pasta, celery, onion and bell pepper and toss to combine and coat with dressing. Season to taste with salt and pepper. Refrigerate for 1 hour or up to overnight. Top the salad with the grilled shrimp and sprinkle with the parsley and paprika right before serving.