Ingredients:

  • 1 lb elbow macaroni
  • 1 lb cooked small salad shrimp, thawed and patted dry
  • 2 large hard-boiled eggs, diced
  • 1 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1 tsp Old Bay Seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup celery, finely diced
  • 1/2 cup red onion, minced
  • 1/4 cup red bell pepper, diced
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente (usually 1-2 minutes less than the package directions).
  2. Drain the pasta into a colander and immediately rinse under cold running water until the noodles feel chilled to the touch. Set aside.
  3. In a large mixing bowl, combine the mayonnaise, apple cider vinegar, lemon juice, Old Bay seasoning, garlic powder, salt, and pepper. Whisk vigorously until the mixture is smooth and glossy.
  4. Add the chilled macaroni, cooked shrimp, diced celery, red onion, and red bell pepper to the bowl.
  5. Fold in the diced hard-boiled eggs gently using a rubber spatula.
  6. Fold the ingredients together until every piece of pasta is coated in the dressing. Stir in the fresh parsley last.