INGREDIENTS:

3 cups uncooked small or medium shell pasta

1 pound bay salad shrimp

2 ribs celery, chopped

3 green onions, chopped

3 – 4 dill pickle spears, chopped

3 hard boiled eggs, chopped

1 cup mayonnaise

3 – 4 tablespoons of pickle juice

kosher salt and freshly ground black pepper

black or green olives, sliced

INSTRUCTIONS:

Cook the macaroni shells according to the package directions + 2 - 3 more min., drain and rinse with cold water, then let drain again. Add the pasta to a large bowl with the bay salad shrimp, celery, green onions, pickles, and boiled eggs. Add the mayonnaise to a small bowl and thin with the pickle juice a few tablespoons at a time or to taste. Dress the macaroni with the mayo dressing and season with kosher salt and pepper.
Make the salad ahead of time and refrigerate for at least one hour or up to 1 day before serving.

Shrimp & Dill Pasta Salad Recipe

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