Shrimp Macaroni salad
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- 1 lb
- elbow macaroni, cooked and drained
- 1 1/2 lb
- large cooked shrimp
- 1 bottle
- (16 oz.) kraft zesty italian dressing
- 1 c
- celery, finely diced
- mayonnaise to taste
1Cook macaroni and drain well. While still hot, add the bottle of dressing and mix well.
2Cut the cooked shrimp into 3 to 4 pieces each and add to the macaroni.
3When cool, add celery and then refrigerate.
Just before serving, mix mayonnaise into the salad to taste.