Shrimp Macaroni Salad

 For the Salad:

1/2 lb elbow macaroni

1/2 Tbsp olive oil

2 cups coarsely chopped cooked shrimp

1 rib celery, chopped

2 green onions, sliced

2 tsp fresh lemon juice

1 cup grape tomatoes, halved

For the Dressing:

1/2 cup mayonnaise

2 Tbsp sour cream

1 Tbsp olive oil

1 Tbsp Creole mustard

1/2 tsp Old Bay Seasoning

1/4 tsp of Cajun seasoning (like Slap Ya Mama), optional

1/2 tsp of lemon pepper

1/2 tsp garlic salt

1/3 cup pickle juice

 

Optional Add-ins:

chopped boiled eggs, chopped fresh green or red bell pepper 

1.  Boil the pasta al dente 1 minute less than package directions.  Drain, rinse and set aside to dry.

2.  Transfer pasta to a serving dish or storage container and drizzle with oil.  Add the chopped shrimp, celery and green onion.  Squeeze lemon over pasta and toss.

3.  Whisk together all of the dressing ingredients except pickle juice and fold into pasta.  Taste and adjust seasonings.

4.  Cover and refrigerate for at least 2 hours.

5.  Just before serving, let rest at room temperature for 20 minutes, stir in pickle juice and tomato.

*Note:  Use seasoned shrimp.  May also substitute fresh tomatoes and when out of season and not at their best, you may substitute a (15 oz) well drained can of diced tomatoes or Rotel tomatoes with green chilies in place of fresh tomatoes.