In these long, lazy days of summer, when it’s too hot to cook and you’re feeling, well, lazy, there’s nothing better than grabbing a bowl of something that’s already made and calling it dinner. Or lunch. Or a quick snack.
My Shrimp and Macaroni Salad is just that. Cool and filling, full of celery-crunch and the subtle flavor of shrimp, it’s the perfect summertime meal.
Sometimes, I’ll take a fork and eat a bite–or five–right out of the bowl with the refrigerator door standing wide open, it’s that wonderful.
Best of all, you can make as little or as much as you like. I’ve made two servings for Crooksie and me. I’ve made a huge bowl to feed a crowd when all the girls were home. And I’ve made sizes in between.
This recipe is just one of those meals that you can eye-ball the ingredients, and they’ll fall together in their deliciousness.
So take my listing with a grain of salt. Feel free to decrease or increase as you need them. Use your favorite kind of pasta, too. Here, I’ve shown ditalini, but you can use elbow macaroni, small shells, whatever. Pasta is pasta is macaroni, right?