Ingredients
400 g elbow macaroni
15 ml salt
45 ml white vinegar
30 ml white sugar
5 ml dried dill weed
5 ml dried parsley
120 ml olive oil mayonnaise (such as Hellman's®)
1/2 lime, juiced
5 ml salt
2 stalks celery, diced
1/2 onion, diced
freshly ground black pepper
340 g small shrimp, drained
Directions
Step 1
In a large pot, bring 4 liters of water to a boil and add 15 ml of salt. Cook the elbow macaroni for about 8 minutes, stirring occasionally, until al dente. Drain and rinse under cold water.
Step 2
In a large bowl, combine the white vinegar, white sugar, dried dill, and dried parsley. Muddle the herbs with a spatula, then whisk in the mayonnaise, lime juice, and 5 ml of salt until creamy. Stir in the diced celery and onion. Cover and refrigerate.
Step 3
Once chilled, fold the cooked pasta into the dressing until evenly coated. Cover and refrigerate for 8 hours to overnight, folding the salad occasionally to ensure the dressing is evenly absorbed. Add more mayonnaise if the pasta looks dry.
Step 4
Gently fold in the drained shrimp just before serving.