Nanas Macaroni Salad

MsPia's Note:

When Nana gave me this recipe she only gave me the ingredients, but no measurements, so feel free to change things to your taste. It is best to refrigerate this salad for at least an hour to let the flavors blend. Great the next day!

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 2 cups macaroni, uncooked
• 1/2 cup mayonnaise
• 1 (6 1/2 ounce) can baby shrimp
• 1/2 teaspoon beef bouillon powder
• 1/2 teaspoon season salt
• 1/2 teaspoon garlic powder
• 3 sweet pickles, chopped
• 1/2 sweet onion, finely chopped
• 3 tablespoons pickle juice

Directions:

1. Cook pasta according to package directions.
2. Drain and cool.
3. Add the shrimp, beef bouillon powder, season salt, garlic powder, pickles, onion, and pickle juice. Blend well.
4. Chill in refrigerator for about one hour.

Reviews

[Lavender Lynn]

I really liked this salad. I mixed all the topping ingredients together before putting on the macaroni and shrimp. The topping was great. Put in refrigerator for over an hour. The flavor was not enough for the amount of macaroni and shrimp. Next time I would leave the mayonnaise amt the same but double the amount of spices. Made for PRMR.

[iris5555]

I also halved the recipe, but used a whole can of shrimp. The bouillon powder and garlic powder add the perfect seasoning. I also used sweet relish and I am not a big fan of pickles in salads, so would leave that out next time.

[twissis]

A tasty macaroni salad is a comfort food legacy of my childhood, so it was esp nice to revisit those days w/a classy, more adult version that was so easy to fix & was not swimming in mayo as so many do. This PAC choice recipe is very versatile & would work as a 1-dish luncheon entree, as picnic fare or as a potluck dish. Using Icelandic baby shrimp & McCormick Lemon-Pepper Seasoning Salt, I made a half recipe as written but did have to use sweet pickle relish for the sweet pickle & juice. Then I sprinkled it w/parsley just for photographic colour. IMO diced green &/or red pepper would be an excellent add as a flavour & textural variant. I liked this a lot today for my lunch & bet you are right that I will find it even better tomorrow. Thx for sharing this tasty recipe w/us. :-)