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This is perfect to take to luncheons, picnics or serve as a
light dinner or lunch with fresh French bread and chicken on the grille.
All ingredients are crisp, refreshing and a
delicious combination.
I have a daughter that does not like pasta.. I
know.. it's hard to believe, but she loves this recipe...
I consider that a great compliment, this has an excellent taste and
combination of wonderful flavors,
it is easy to make and can be made in advance
I like to use the small salad macaroni rather than elbow
macaroni.... either way you chose to make
it... it's a keeper!
Macaroni Salad with Shrimp
recipe and photograph
created by Peggy
Bucholz for www.finedinings.com
Makes 12 cups
16 ounces
salad macaroni pasta
3/4 cups scallions, sliced
2/3 cup celery, sliced, including leaves
2/3 cup green or red bell peppers, small diced
2/3 cup tomatoes, seeded, diced
1/4 cups pickle relish (sweet or dill)
6 tablespoons fresh parsley, chopped coarsely
1/3 to 1/2 cup mayonnaise
2 cups salad shrimp
salt and pepper, to taste
parsley sprigs for
garnish
Prepare pasta according to package directions. Drain; rinse under cold running
water to remove all starch, drain again thoroughly.
Combine
the cooked macaroni in a large bowl with scallions, celery, bell peppers, tomatoes,
pickle relish and parsley.
If not serving immediately, cover and refrigerate. Just before serving
fold in the mayonnaise; carefully add the shrimp so that they do not break
apart. Season the mixture with salt and pepper, garnish with fresh parsley sprigs and serve.
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Wine
recommendation: Pinot Gris;
Chardonnay |
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