This macaroni salad is so creamy and refreshing! It’s perfect for summer parties and potlucks!
I might be a bit off the beaten path here, but…
I just don’t like celery. AT. ALL.
And for some reason, it always seems to find its way into macaroni salads. Chopped, minced, or the sneakiest of all – celery seeds and celery salt. You name it, its made its way into macaroni salad!
Now, I’m sure that’s great for those of you who enjoy celery. But if you’re anything like me, then celery can put a real damper on summer festivities. I mean, that flavor is SO strong – just one bite and there’s no mistaking that celery is present.
I’m sure you can tell where I’m going with this, so…
How does macaroni salad WITHOUT celery sound? Pretty great, right?!
This recipe is so easy to make and it only takes 5 ingredients! So, if you have a party coming up and need to bring something, it just doesn’t get any easier (or faster) than this!
If you don’t care about the pictures and hearing me talk about how amazing this recipe is, you can just scroll down to the bottom for the recipe.
First, you need to gather your ingredients (there’s only 5!):
- 1 pound of uncooked macaroni
- 1 4-ounce can of tiny shrimp
- 1 cucumber
- 1-2 cups Miracle Whip
All set? Let’s get cooking!
Fill a large saucepan halfway with water and sit on the stove. Place the cover on top and put the burner on high.
While you’re waiting for the water to boil, use a can opener to open your shrimp and dump them into a small colander over the sink. Rinse with cold water and place the colander on a small plate to drain completely. Set aside.
Once the pot of water is boiling, add the macaroni and cook for 7 minutes or until it is al dante (tender but still firm to the bite). Drain the macaroni into a large colander and rinse with cold water until completely cooled. Place the colander on a plate and set aside.
Chop off the ends of your cucumber and peel off the skin. Cut it down the center lengthwise and then cut each half into thin slices.
Making the Macaroni Salad
Put the cooked macaroni, drained shrimp, and sliced cucumber in a large bowl. Add a cup of Miracle Whip and fold in gently until combined. You can add up to a cup more of Miracle Whip, depending on how creamy you want your salad to be.
Once you have the macaroni salad at your desired creaminess (personally, I LOVE Miracle Whip, but you might prefer to have less), sprinkle paprika over the top of your salad and then fold it in until completely mixed.
You can either serve immediately or make the macaroni salad several hours ahead and store it in the fridge. It can last for up to a week in the fridge but is best if eaten within 2-3 days.
If Miracle Whip isn’t for you, you can always substitute with your favorite mayo.
This is incredibly quick and easy to make for parties and potlucks! So make a big batch and have fun!
- 1 pound macaroni uncooked
- 1 can tiny shrimp 4-ounce
- 1 cucumber
- 1-2 cups Miracle Whip (or mayo)
- 1 generous dusting paprika
- In a large pot of boiling water, cook the macaroni until al dante (firm to the bite). Drain in a colander and rinse with cold water; set aside on a plate to drain completely.
- Drain the canned shrimp in a small colander and rinse with cold water. Set aside on a small plate to drain completely.
- Chop off the ends of the cucumber and use a peeler to remove the skin. Cut it down the center lengthwise and cut each half into thin slices.
- Put the cooked macaroni, drained shrimp, and sliced cucumber together in a large bowl. Add the Miracle Whip half a cup at a time and fold in gently after each addition. Use 1-2 cups of Miracle Whip depending on your preferences (I like mine really creamy).
- Sprinkle paprika over the top of the salad and fold in until completely mixed through.
- Serve immediately or refrigerate for up to 1 week.
Let me know what you think in the comments below! I will answer any questions as quickly as I can.