Macaroni & Shrimp Salad
This is a good dish for a picnic, a BBQ, or a pot luck dinner! Since it has to chill anyway, make it the day before and have more free time on your special day.
1 and ¼ cups of elbow macaroni
1 lemon, juiced
¾ cup of celery, chopped
¼ cup of bell pepper, chopped
3 Tablespoons of chopped pimiento
1 and ¼ cups of cheddar cheese, cubed
3 Tablespoons of fresh chives, chopped (or 5 Tablespoons of dried)
¼ cup of fresh parsley, chopped (1 heaping teaspoon of dried)
3 Tablespoons of dried or chopped fresh dill
1 cup of cooked green peas
2 cups of cooked salad shrimp
½ cup of mayonnaise or Miracle Whip
Cook the elbow macaroni according to the package directions. Drain well. Add all of the remaining ingredients and stir to blend flavors. Cover and chill at least 3 hours or overnight.
Note: Serve with hard-boiled egg halves, lemon wedges, olives, or tomato wedges.
Serves 6 to 8