Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

This came from an old newpaper clipping - it's a yummy summery meal-in-a-bowl salad!

Ingredients Nutrition

Directions

  1. Cook the macaroni according to package directions; drain, rinse with cold water, and drain well.
  2. Toss macaroni with oil and lemon juice. Add celery, green pepper, and onions.
  3. Make dressing by combining yogurt, mayonnaise, mustard, salt, hot pepper sauce, and parsley. Toss with chilled macaroni. Cover and refrigerate at least 2 hours or overnight.
  4. Cook broccoli until tender-crisp; drain and cool.
  5. Put shrimp and broccoli in a bowl and toss with French dressing. Cover and chill.
  6. About 1/2 hour before serving, add broccoli/shrimp mixture to macaroni and toss lightly. Chill until ready to serve.
Most Helpful

5 5

I made it as written, except I forgot the frozen broccoli, so I added frozen peas, that I did not cook, but thawed. My family enjoyed this salad, but my husband did ask for me to make it again with the broccoli.

5 5

We really enjoyed this recipe...had it for dinner on a hot day...it was perfect...hubby added some Johnny's seasoning salt to his...I didn't have green onion so used some red onion instead...also I used fresh broccoli...I cut the recipe in half and had plenty for 3 of us with hubby having seconds...it's a keeper...thanks for posting it...=)

5 5

Made for ZWT-8 & using Icelandic baby shrimp, I halved this recipe for 2 of us & made it as written except for 1 chg. Are you ready? Your "Seaside Pasta Salad" became my "Seaside Salad" when I ditched the pasta! I wanted a veggie-rich salad (less of a main-dish) to serve w/Herbed Trout With Lemon Butter by Annacia & they worked very well together - a salad full of veggies & a seafood combo we both loved. The "salad" was great, loof, & easily stood tall w/o its pasta. We loved it! Thx for sharing the recipe w/us & for letting me re-purpose your "pasta" salad. :-)