This shrimp pasta salad is creamy and refreshing, with fresh dill and a zesty lemon dressing. The perfect chilled summer dish to bring to a BBQ or potluck!
Cook macaroni noodles until al dente according to package instructions. Immediately drain in a colander and rinse under cold water. Leave in colander to fully drain, shaking a couple times to remove excess water.
16 ounces elbow macaroni
If shrimp are frozen, thaw in a colander under cold water for about 5 minutes. Remove tails and dice.
16 ounces large cooked shrimp
In a large bowl, add pasta, eggs, shrimp, celery, bell pepper, dill, onion and sweet relish and stir to combine.
1 cup celery, 1 cup diced bell pepper, 2 tablespoons fresh dill, 1 tablespoon onion, 1 tablespoons sweet relish
In a measuring cup or small bowl, add mayonnaise, lemon juice, vinegar, sweetener, salt, pepper and cayenne pepper and whisk to combine.
1 cup mayonnaise or Greek yogurt, 3 tablespoons freshly squeezed lemon juice, 1 teaspoon white vinegar, 1 teaspoon granulated sugar or honey, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, pinch of cayenne pepper
Pour dressing into bowl with other ingredients and stir again to combine.
Cover and place in the fridge to chill for at least 30 minutes. Serve with a squeeze of fresh lemon juice and enjoy!