Shrimp Macaroni Salad

Shrimp Macaroni Salad is a summertime staple for any BBQ, or gathering, and comes together quickly, with a perfectly seasoned creamy dressing, and chunks of shrimp and macaroni .

Ingredients:
Shrimp Macaroni Salad:
8 ounces elbow macaroni
½ cup diced red bell pepper
½ cup diced green bell pepper
2 stalks celery diced
12 ounces extra small cooked shrimp (peeled & deveined)

Creamy Dressing:
⅓ cup mayonnaise
¼ cup sour cream
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon mustard
1 tablespoon fresh dill (chopped small)
1 tablespoon onion powder
1 teaspoon sea salt OR kosher salt
¼ teaspoon black pepper

Instructions:
Cook the elbow macaroni pasta according to the instructions on the box. Cook to al dente, or softer, depending on preference.
When the pasta is done cooking, drain it in a colander and then rinse it under cold water. Transfer the pasta to a larger mixing bowl or serving bowl. Set aside. While the pasta is cooking prepare the creamy dressing. Add all the dressing ingredient into a small mixing bowl and whisk together until well combined. Add the diced bell peppers, celery, and cooked extra small shrimp into the larger mixing bowl with the macaroni pasta. Pour the creamy dressing over top and toss everything together until all the ingredients are coated in the creamy dressing. Cover the bowl with a lid, or plastic wrap, and refrigerate for at least 1 hour or up to overnight. Serve cold and enjoy!

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