Ingredients:
1 lb. elbow gluten free macaroni noodles, uncooked
.1 cup of cooked *shrimp cut into small pieces (can substitute with chicken or boiled eggs)
· 1/4 cup diced celery
· 1/4 cup green onion
· 1/2 cup diced red bell pepper
· 1/2 cup edamame peas
· 1 cup cubed Old Fort Lactose free cheddar cheese
For the Dressing:
· 1 cup mayo
· 1/4 cup white vinegar
· 3 tbsp sugar
· 1 tbsp dijon mustard
· 2 tbsp sweet pickle relish
· 1 tsp salt
· 1/2 tsp black pepper
Instructions:
1. Cook the noodles according to package instructions, then drain and rinse with cool water help cool the noodles faster. Drain and add pasta to a large bowl.
2. Add in the shrimp, diced celery, green onion, red bell pepper, edamame peas and cheese.
For the Dressing:
1. Whisk together the dressing ingredients in a small bowl until smooth and creamy.
2. Pour the dressing into the large bowl and stir to coat evenly.
Stays good in the fridge for a couple days, can be made in advance.