From Linda Cicero’s Cook’s Corner Column
Retro Shrimp and Macaroni Salad
1 pound small shrimp
8 ounces elbow or shell macaroni
1/4 cup chopped green onion
1 green bell pepper, chopped
2 cups chopped celery
1 cup frozen peas, defrosted
1 cup mayonnaise
2 tablespoons, or to taste, fresh lemon juice
1/2 teaspoon dried dill weed (or 1/4 cup minced fresh dill)
1 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
Peel and devein shrimp. Chop into bite-size pieces if desired. In a large pot of boiling salted water, cook macaroni until all dente. Add shrimp and cook until just opaque all the way through, about 40 seconds. Drain and rinse in cold water. Drain again.
Transfer to a bowl and toss with the onion, pepper, celery and peas. In a small bowl whisk the mayonnaise, lemon juice, dill, salt and pepper. Add the dressing to the pasta mixture and toss well to combine. Chill 30 minutes. Makes 4 main-course servings or 8 side-dish servings.
Per serving (based on 4): 736 calories (56 percent from fat), 46 fat (6.9 g saturated, 11 g monounsaturated), 163 mg cholesterol, 26 g protein, 55 g carbohydrates, 5.6 g fiber, 1,611 mg sodium.