Ingredients

• 1 , 16 ounce
• 1 tablespoon salt
• 3 tablespoons white vinegar
• 2 tablespoons white sugar
• 1 teaspoon dried dill weed
• 1 teaspoon dried parsley
• 0.5 cups olive oil mayonnaise , such as Hellman's®
• ½ lime , juiced
• 1 teaspoon salt , or to taste
• 2 stalks celery , diced
• ½ onion , diced
• freshly ground black pepper to taste
• 2 , 6 ounce

Instructions

1. 1 Bring 4 quarts of water to a boil. Add 1 tablespoon salt. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
2. 2 Combine vinegar, sugar, dill, and parsley in a large bowl. Muddle the herbs with flat spatula and mix until sugar is dissolved. Whisk in mayonnaise, lime juice, and 1 teaspoon salt until creamy. Stir in celery and onion. Cover and refrigerate.
3. 3 Rinse pasta under cold water. Fold pasta into the dressing until evenly coated. Cover and refrigerate, folding salad occasionally so that dressing is evenly absorbed, 8 hours to overnight. Add more mayonnaise if pasta looks dry.
4. 4 Gently fold in shrimp in the last fold before serving.

Nutrition per serving