German Shrimp Pasta Salad
Description
Once chilled overnight, this easy shrimp pasta salad with dill, onion, and celery will taste like it came straight from a German deli!
Ingredients
•
1 (16 ounce) package elbow macaroni
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1 tablespoon salt
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3 tablespoons white vinegar
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2 tablespoons white sugar
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1 teaspoon dried dill weed
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1 teaspoon dried parsley
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1/2 cup olive oil mayonnaise (such as Hellman's®), or more as needed
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1/2 lime, juiced
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1 teaspoon salt, or to taste
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2 stalks celery, diced
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1/2 onion, diced
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freshly ground black pepper to taste
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2 (6 ounce) cans small shrimp, drained
Directions
1
Bring 4 quarts of water to a boil. Add 1 tablespoon salt. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
2
Combine vinegar, sugar, dill, and parsley in a large bowl. Muddle the herbs with flat spatula and mix until sugar is dissolved. Whisk in mayonnaise, lime juice, and 1 teaspoon salt until creamy. Stir in celery and onion. Cover and refrigerate.
3
Rinse pasta under cold water. Fold pasta into the dressing until evenly coated. Cover and refrigerate, folding salad occasionally so that dressing is evenly absorbed, 8 hours to overnight. Add more mayonnaise if pasta looks dry.
4
Gently fold in shrimp in the last fold before serving.