Aunt Bee's Shrimp and Pasta Salad

• Seafood

  • 1 lb Shrimp, small

• Produce

  • 2 cups Celery
  • 2 tbsp Dill, Fresh
  • 1 Green bell pepper
  • 1/4 cup Green onion
  • 1 cup Peas, frozen

• Condiments

  • 1 tbsp Lemon juice, fresh
  • 1 cup Mayonnaise

• Pasta & Grains

  • 8 oz Elbow macaroni pasta

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 tbsp White vinegar

Found on theseasonedmom.com

Description

Ingredients

• 1 lb. small shrimp, peeled, deveined, and cooked (I buy the frozen, pre-cooked version for quick preparation)
• 8 ounces elbow macaroni pasta, cooked and rinsed in cold water
• ¼ cup chopped green onion
• 1 green bell pepper, diced
• 2 cups diced celery
• 1 cup frozen peas, thawed
• 1 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon white vinegar
• 1 teaspoon sugar
• 2 tablespoons fresh minced dill
• ½ teaspoon salt
• ¼ teaspoon pepper

Directions

• In a large bowl, combine shrimp, pasta, green onion, bell pepper, celery, and peas.
• In a small bowl, whisk together mayonnaise, lemon juice, vinegar, sugar, dill, salt, and pepper.
• Pour dressing over pasta mixture and toss until completely coated.
• Refrigerate for at least 30 minutes before serving.