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Shrimp Macaroni Salad

Shrimp Macaroni Salad


  • 2 Tablespoons lemon juice, divided
  • 1 Tablespoon vegetable oil
  • 1 cup uncooked elbow macaroni
  • 1 1/2 cups cooked, peeled frozen salad shrimp, thawed and patted dry with paper towels
  • 2 hard boiled eggs, diced
  • 2 Tablespoons green pepper,diced
  • 1 Teaspoon onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup tomatoes chopped, or cherry tomatoes cut in half
  • 1/4 cup green olives, diced
  • 1/4 cup sour cream
  • 1 Teaspoon salt
  • 1/2 cup mayonnaise
  • salt and pepper to taste


  • Cook elbow macaroni until tender using package directions. Run the macaroni under cold water to cool it down, drain in a colander, place in a large bowl.
    Combine one Tablespoon of lemon juice plus 1 Tablespoon vegetable oil in a small bowl, whisk to combine.  Pour over cooked macaroni, toss to combine. Refrigerate the macaroni for at least an hour, tossing occasionally to coat with the lemon and oil mixture.  In the meantime, prepare the other ingredients.
     Fold the shrimp,eggs and green pepper into the pasta.  In a medium size bowl whisk the sour cream, salt, remaining tablespoon of lemon juice and mayonnaise together until well blended. Fold the mixture into the pasta, add the onion, celery, tomatoes and olives to the bowl, gentle fold into the pasta.  Chill in the refrigerator until ready to serve. Salt and pepper to taste before serving.
    Serve on lettuce beds. 
    Shrimp Macaroni Salad