Mom's Macaroni Salad

I originally posted this recipe back in 2012 and it was long overdue for some updated pics.  With Memorial Day coming up and a lot of you will probably be having a BBQ, I figured it was the perfect time to re-share my favorite ever pasta salad with you.

I am a Miracle Whip fan all the way, but if you prefer Mayonnaise, you can use that in place of the Miracle Whip.  Do not be scared of the tiny shrimp that the recipe calls for.  This does not taste fishy at all.  Trust me, I would not eat this as a kid or as an adult if it tasted fishy (Sorry - I'm not a fish fan).    

Here is my original post: 

I am so NOT a pasta salad person, except for THIS pasta salad (and one other one).  I can easily pass by them at any lunch or barbeque without thinking twice.  I don't know why, but they have never been my thing.

However, this macaroni salad is my FAVORITE.  I grew up eating it and I still look forward to the few times a year when my Mom makes it.  She makes it on Easter and any other time we barbeque.   

I decided that I needed to learn how to make it.  Of course she has the recipe memorized and doesn't need to measure anything, but I made her sit down and write me a recipe with measurements.    

I tried it last Sunday and it turned out very yummy,  just like Mom's.  This was the first and only pasta salad I have ever made.  So, that's good news for you guys, because you can make this and have it turn out great on your first attempt.

Mom's Macaroni Salad

from: Sharon H.
(Printable Recipe)

1 (16 oz.) pkg. salad roni (Ditalini)(about 3 cups)

1-2 cans tiny shrimp, rinsed and drained

1 c. celery, chopped

1/2 c. onion, finely chopped, opt.

    or scant 1/4 c. dried onions that have been hydrated in water

4 large boiled eggs, peeled and chopped
paprika, for garnish

Dressing:

2 c. Miracle Whip

2 tsp. sugar

1 Tbl. lemon juice

1 tsp. yellow mustard

Cook noodles according to package directions.  When done, drain and rinse.  (Rinsing them will help prevent the noodles from sticking together in clumps).  Allow to cool and dry completely.  Meanwhile, combine dressing ingredients.  Taste and adjust, if needed.  When noodles are cool and dry, add the tiny shrimp, celery, onion and chopped eggs.  Add the dressing and fold together until everything is completely coated.  Refrigerate until ready to serve.  Sprinkle with paprika before serving.    

Linked up at The Weekend Potluck!