Tangy Shrimp Macaroni Salad

"Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Mrs. Alice (Podgie) Meyer. She didn't specify the number of servings this recipe makes. So, I am using guesswork. Chill time is not included in cooking time."
photo by Catnip46 photo by Catnip46
photo by Catnip46
photo by *Parsley* photo by *Parsley*
Ready In:




  • Cut up shrimp.
  • Toss shrimp,cheese, onion, celery and onion with the macaroni.
  • Blend remaining ingredients and toss with shrimp mixture.
  • Chill before serving.

Questions & Replies

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  1. I didn't especially care for this, I think it was the sour cream and cheese that turned me off. Without those two things I think this would make a good basic recipe. I would make this again eliminating these two things. It definitely needs salt and pepper. Made for Chef Alphabet Soup.
  2. This salad was easy and good. I am not a pepper lover, so I made recipe with out it. Still very good. Will make again.
  3. This is very much like the macaroni salad my mom always made. I did omit the shrimp as I was serving this with BBQ sandwiches and wanted a side salad. I also stirred in a bit of sugar & black pepper. Made for ZWT4.
  4. This was a nice and easy pasta salad I threw together for a spur of the moment "Seafood Themed" get together. I had some nice Gulf Shrimp so I boiled them with a little spice. I used Extra Sharp Cheddar because that was what I had on hand. Also added some chopped roasted red peppers, and added a dash of Cajun Seasoning and a few drops of hot sauce to the dressing to give it a little zip. Everyone scarfed it down. Thanks for posting.
  5. Other than cooking 2 cups of macaroni, I followed the recipe exactly. I will definately make this again but next time would try some dill for extra flavor. This would really be refreshing on a hot summer day.


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