Creamy shrimp macaroni salad packed with tender shrimp, crisp vegetables, and tangy dill dressing. Perfect for summer gatherings.

Macaroni pasta – 2 cups

Cooked shrimp – 1 pound

Mayonnaise – 1 cup

Sour cream – 1/2 cup

Dijon mustard – 1 tablespoon

Lemon juice – 1 tablespoon

Celery, chopped – 1/2 cup

Red bell pepper, diced – 1 medium

Green onions, sliced – 1/2 cup

Dried dill weed – 1 teaspoon

Salt – to taste

Black pepper – to taste

1. Bring water to a boil. Add shrimp and cook 2–3 minutes until pink. Drain and cool.

2. Boil macaroni in salted water until al dente. Drain and cool.

3. Chop celery, red bell pepper, and green onions.

4. Whisk mayonnaise, sour cream, mustard, lemon juice, dill, salt, and pepper.

5. Combine pasta, shrimp, vegetables, and dressing. Toss gently.

6. Refrigerate 30 minutes.

7. Stir and serve chilled.

Chill at least 30 minutes before serving.

Store in refrigerator up to 3 days.

Stir before serving to refresh texture.