Recipe By Renee Coley
Published Apr 16th
Prep 10m Cook 15m Additional 4h Ready In 4h 25m
Servings 8 servings Calories 420.8

My mom made this shrimp macaroni salad one day for a picnic and it was such a hit, there were no leftovers and we have been making it ever since. I have even omitted the shrimp at times due to allergies of our guests and it is still everyone’s favorite.

Recipe Ingredients

  • 1 pound tri-color pasta
  • 1 pound cooked and peeled medium shrimp
  • 1 pint cherry tomatoes, halved
  • ½ cup sliced pitted green olives
  • 3 green onions, sliced
  • 1 cup lemon juice
  • ½ cup extra-virgin olive oil
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse and drain.
  2. 2 Mix macaroni, shrimp, tomatoes, olives, and green onions together in a large bowl.
  3. 3 Combine lemon juice, oil, garlic, salt, and pepper for dressing in a separate bowl or mixing glass. Pour dressing over salad and refrigerate for at least 4 hours.

Nutrition Facts

  • Calories 420.8
  • Carbohydrate 47.4 g
  • Cholesterol 110.7 mg
  • Fat 16.7 g
  • Fiber 2.6 g
  • Protein 20 g
  • Saturated Fat 2.4 g
  • Sodium 490.5 mg
  • Sugar 2.4 g


  1. Loved it simple to make