Time 39m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Blanch pasta in boiling water for 9 minutes. Rinse in cold water. In a large bowl combine all other ingredients & toss with pasta. Cover & chill for flavors to combine. Stir well before serving. Makes about 2 quarts. Prep. time does not include “chilling”.
Time 30m Yield 16 servings. Number Of Ingredients 14 Steps:
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, shrimp, peas, celery and onion. , In another bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 8 hours before serving.
Time 20m Number Of Ingredients 14 Steps:
Combine all ingredients in a large mixing bowl. Add dressing and mix well to combine. Refrigerate for at least 1 hour or until you’re ready to serve. Whisk all ingredients until well combined. Taste and adjust seasonings to your taste. Pour over the salad.
Time 35m Yield 6 Number Of Ingredients 12 Steps:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and pour into a salad bowl. Add mayonnaise, cucumber, peas, celery, radishes, green onions, and seasoned salt to the macaroni; toss well. Add shrimp last. Garnish with hard-boiled eggs, avocado, and tomato.
Time 30m Yield 12 servings Number Of Ingredients 10 Steps:
Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp. In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
Time 3h30m Yield 8 Number Of Ingredients 15 Steps:
Bring a large pot of salted water to a boil, add the macaroni and let it cook until al dente; drain well. In a medium-size mixing bowl, combine onion, bell pepper, celery, mayonnaise, sweet pickle relish, ketchup, pickle juices, horseradish, hot pepper sauce, parsley, celery seed, chili powder, salt, black pepper and shrimp. Fold the macaroni into the mixture. Cover and chill at least 3 hours before serving.
Time 1h30m Yield 6 to 8 servings Number Of Ingredients 14 Steps:
Preheat a grill pan or grill to medium-high heat. Whisk together the olive oil and lemon juice in a medium bowl. Add the shrimp to the bowl and toss to coat, sprinkling generously with salt and pepper. Place the shrimp on the grill pan (or in a grill basket on the grill) and cook, flipping once halfway through, until just cooked through, about 5 minutes. Set aside. Stir together the mayonnaise, relish, vinegar and Dijon mustard in a large serving bowl. Add the cooked pasta, celery, onion and bell pepper and toss to combine and coat with dressing. Season to taste with salt and pepper. Refrigerate for 1 hour or up to overnight. Top the salad with the grilled shrimp and sprinkle with the parsley and paprika right before serving.
Time 20m Yield 9 servings. Number Of Ingredients 11 Steps:
Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, sugar, dill, mustard, salt and pepper. In a large bowl, combine shrimp, eggs, cucumber and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with red onions and additional dill if desired.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Mix together lemon juice and oil. Combine with cooked macaroni. Chill for several hours, stirring occasionally. Fold in shrimp, eggs, green pepper, onion, celery, and tomato. Blend together sour cream, salt, pepper, and mayo and then fold into macaroni mixture. Serve in nice salad bowl or arrange on crisp salad greens.
Time 20m Yield 9 servings. Number Of Ingredients 12 Steps:
Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, mustard, sugar, Old Bay, garlic powder, salt and pepper. In a large bowl, combine crabmeat, shrimp, cucumber and macaroni. Add dressing; gently toss to coat. Refrigerate until serving.
Time 30m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Cut up shrimp. Toss shrimp,cheese, onion, celery and onion with the macaroni. Blend remaining ingredients and toss with shrimp mixture. Chill before serving.
Time 1h10m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Boil macaroni until tender. Drain and rinse with cold water to keep it from sticking together. Add dressing and chill for at least one hour, or overnight. Combine mustard, mayonnaise and seasonings. Add together with remainder of ingredients to the macaroni and mix well. Better if mixed an hour ahead of eating, so the flavors can blend together.
Time 4h45m Yield 6 Number Of Ingredients 16 Steps:
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel eggs and reserve 1 egg for the garnish. Chop the remaining 4 eggs. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large mixing bowl, combine macaroni, eggs, celery, onion, green pepper, shrimp and crab. In a separate mixing bowl, whisk together mayonnaise, milk, dill, mint, salt, sugar, cocktail sauce and hot pepper sauce. Pour the dressing mixture into the macaroni mixture and mix thoroughly. Sprinkle top with paprika and decorate with extra sliced egg. Seal the bowl with plastic wrap and chill for 4 to 6 hours.
Time 30m Yield 4 servings Number Of Ingredients 10 Steps:
Drain the macaroni and transfer to a large bowl. While the pasta is still hot, mix in the apple cider vinegar and set aside to cool for 10 minutes. In a small bowl, mix together 1 teaspoon of salt, ½ cup (120 ml) of milk, the sugar, and ½ cup (120 G) of mayonnaise. Toss the mayonnaise mixture with the slightly warm macaroni until well coated. Refrigerate for 1 hour, or up to 4 hours, until fully cooled. To the cooled macaroni, add the remaining ½ cup (120 G) of mayonnaise, the onion, and carrots. If the pasta appears a bit dry, add up to ¼ cup (60 ml) more milk. Season with the remaining ½ teaspoon of salt and the pepper. Garnish with the scallions before serving. Enjoy!
Time 4h25m Yield 8 Number Of Ingredients 10 Steps:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse and drain. Mix macaroni, shrimp, tomatoes, olives, and green onions together in a large bowl. Combine lemon juice, oil, garlic, salt, and pepper for dressing in a separate bowl or mixing glass. Pour dressing over salad and refrigerate for at least 4 hours.
Time 10m Yield 8 servings. Number Of Ingredients 14 Steps:
In a bowl, combine the ham, macaroni, shrimp, celery, onion, peppers and cheese. In another bowl, combine the dressing ingredients until blended. Pour over salad and toss to coat. Cover and chill for several hours before serving.
Time 30m Yield 10 servings. Number Of Ingredients 11 Steps:
Cook pasta according to package directions. Drain; rinse with cold water and drain again., In a large bowl, combine pasta, shrimp, peas, green onions and parsley. Mix remaining ingredients; stir into pasta mixture. Refrigerate, covered, at least 2 hours.
Time P4DT30m Yield 16 serving(s) Number Of Ingredients 5 Steps:
Cook macaroni according to package directions, drain and rinse with cold water until cool. Mix all ingredients. Chill for 4 hours. Note: Add more mayonnaise if needed to coat ingredients evenly.
