Shrimp Macaroni Salad


-2 cans Bumble Bee medium shrimp (sold in the same grocery section as canned tuna) OR if lucky enough to get them, one dozen Key West Pinks, cooked, peeled tails removed and coarsely chopped.
-1 medium jar olive salad or pimento-stuffed green olives, sliced (well drained)
-1 lb. large shell pasta, cooked al dente or a little firmer and then drain well
-Onion powder
-Sea Salt
-Cracked Pepper
-1 small jar of Kraft’s Miracle Whip


In a large bowl, to begin with add ½ teaspoon of each seasoning to the Miracle Whip, blend well, then add the olive salad or sliced olives. Taste to see if you need the adjust any of the seasonings. For me I love lots of cracked pepper. Add any of the seasoning(s) to adjust to your taste. Add pasta and blend well. Finally toss in the shrimp. Chill for at least one hour.
Can be prepared the day before.

Note:  This is my “Go-To” pasta salad for BBQ picnics.  Everyone seems to like it and you won’t believe how good this salad goes with baked beans and all things grilled on the barbie.

4 thoughts on “Shrimp Macaroni Salad

    1. Funny thing about mayo.. The ONLY thing I do like it for is, pan seared seasoned asparagus for dipping.. And I had to about be forced fed by my friend in Virginia to try it.. No way did I think I’d like it..
      I tried it in the truck with MW and noooo and ate it plain , I pick up a small jar of mayo for when I make it..


  1. Good, no mayo.. I think mayo is the reason I never liked macaroni salad..
    I’m going to try this 👍
    I don’t use Miracle Whip much anymore but I do like it..


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