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*Shrimp Macaroni Salad (gluten and dairy free)


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


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.

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