Nanas Macaroni Salad

"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!"
photo by KerfuffleUponWincle photo by KerfuffleUponWincle
photo by KerfuffleUponWincle
photo by Lavender Lynn photo by Lavender Lynn
photo by twissis photo by twissis
Ready In:




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

Questions & Replies

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  1. pmhmerc
    You don't make mention of when you add the mayo, but I assume it is when you add all the other ingredients?


  1. KerfuffleUponWincle
    This salad has a much nicer flavor than the typical shrimp salad made with mayo and mustard for the dressing! I made this salad with 1 lb raw shrimp, split lengthwise, boiled about 3 minutes in 1 cup dry Vermouth seasoned with 1/2 tsp salt, and a PINCH of red pepper flakes. I probably used more sweet pickle than called for, and less onion ~ made with tiny bow tie pasta. Tagged for PRMR September 2012.
  2. 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.
  3. 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.
  4. 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. :-)


I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement.
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