Description
A light summer salad that my mother used to make.
Ingredients
2 cans Tiny Shrimp- Rinsed and Drained
2 cups Macaroni-( Elbows or Small Shells )
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
1/4 to 1/3 cup diced onion( I prefer Vidalia as they are sweeter )
Salt and Pepper to taste
1/2 to 1 Teaspoon Celery Seed
Mayo to the consistency that you prefer( usually about 1 to 1 1/2 cups )
Directions
Boil the macaroni according to direction, rinse in cool water, stir gently with a rubber spatula to get most of water drained well. Place macaroni in large bowl, add all diced vegetables and seasonings. Still to mix well with rubber spatula, add mayo and stir to incorporate it in the salad. The last thing that you add to the salad is the shrimp and you fold them in gently. Cover with a lid or plastic wrap and put in the fridge to blend flavors together for at least 2 hours. Serve and Enjoy!! Promptly put leftovers in the refrigerator, Tastes better the second day, If there is any left!!!!
Cook Time: 12 Min
Servings: 10
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