Macaroni Salad with Shrimp

  • Servings : 25
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Update your macaroni salad with tender baby shrimp and a zing of citrus juice. Use plenty of fresh herbs to add color and depth.


Step 1

Cook the Barilla® pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

In a large bowl, whisk the mayonnaise, lime juice, and lemon juice together. Add the remaining ingredients (except the lettuces). Check the seasoning and refrigerate until needed.

Step 3

Serve portions on a bed of spring lettuce mix.


  • 5 lb. Barilla Elbows
  • 2 1/2 lb. diced celery
  • 2 1/2 lb. diced onions
  • 2 1/2 lb. diced green bell peppers
  • 2 1/2 lb. diced red bell peppers
  • 8 oz. chopped fresh cilantro
  • 8 oz. chopped fresh Italian parsley
  • 8 oz. chopped fresh basil
  • 2 lb. mayonnaise
  • 3 oz. fresh lemon juice
  • 3 oz. fresh lime juice
  • 5 lb. baby bay shrimp, cooked
  • Salt and pepper
  • 2 1/2 lb. spring mix lettuces
Chef Recommended Cuts
  • Elbows
  • Medium Shells
  • Orecchiette
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container serving

Amount Per Serving
Calories 737
Calories from Fat 288
% Daily Value*
Total Fat 32g
Saturated Fat 5g
Trans Fat 0g
Cholesterol 166mg
Sodium 986mg
Total Carbohydrate 85g
Dietary Fiber 8g
Sugars 9g
Protein 28g

Vitamin A 47%
Vitamin C 179%
Calcium 18%
Iron 19%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.