“This is a classic summertime dish in my family - great on hot summer days. We usually had this with sliced tomatoes (eat them raw with salt and pepper) and sliced cucumbers in vinegar with pepper. I don't use mayonnaise enough to have gotten used to fat free mayo, but if you're used to it, please feel free to substitute. I usually cook the pasta in a pot with a lid, then mix the salad in the cooking pot to save cleanup time. Cook time is just for the pasta; prep time does not include chilling.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta until al dente, then drain and cool.
  2. Stir in onions, celery, and shrimp.
  3. Stir in just enough mayonnaise to coat.
  4. I usually use between 1/2 and 3/4 cup, but adjust to your taste.
  5. Season with salt and pepper and chill overnight before serving.

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