This is a favorite recipe handed down from my Oma who used to make this for the deli She used elbow macaroni I have altered her methods to decrease prep time without sacrificing flavor
Prep Time
8 hrs
Dificult
Medium
Servings
8 hrs 30 mins
Ingredients
Instructions
Bring 4 quarts of water to a boil. Add 1 tablespoon salt. Cook elbow macaroni in the boiling water
stirring occasionally
until tender yet firm to the bite
about 8 minutes.
Combine vinegar
sugar
dill
and parsley in a large bowl. Muddle the herbs with flat spatula and mix until sugar is dissolved. Whisk in mayonnaise
lime juice
and 1 teaspoon salt until creamy. Stir in celery and onion. Cover and refrigerate.
Rinse pasta under cold water. Fold pasta into the dressing until evenly coated. Cover and refrigerate
folding salad occasionally so that dressing is evenly absorbed
8 hours to overnight. Add more mayonnaise if pasta looks dry.
Gently fold in shrimp in the last fold before serving.
Cook's Notes:
Bow ties or small shells also work. If using bow ties
mayonnaise may have to be increased by 1/4 to 1/2 cup.
Short on time? Still tastes great after chilling for only a couple hours. Mix the dressing first
while the pasta water comes to a boil
and refrigerate. Chop the onions and celery while the pasta is cooking
and add to the dressing in the fridge. When pasta is cooked
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