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Ingredients

1 cup ditalini pasta 1 cup mayonnaise, or more to taste 4 ribs celery, finely chopped 4 green onions, thinly sliced ½ red bell pepper, diced ¼ cup fresh lemon juice 3 tablespoons chopped fresh parsley salt and ground black pepper to taste 6 hard-boiled eggs, peeled and sliced 12 ounces frozen cooked small shrimp, thawed, or more to taste 3 sprigs fresh parsley, or as desired

Nutrition Info

243.4 calories carbohydrate: 10.1 g cholesterol: 167.6 mg fat: 17.8 g fiber: 1.1 g protein: 10.9 g saturatedFat: 3.1 g servingSize: - sodium: 233.9 mg sugar: 1.6 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Cook ditalini pasta in the boiling water, stirring frequently, until cooked through but firm to the bite, about 8 minutes. Drain and rinse pasta under cold water.
Combine pasta, mayonnaise, celery, green onions, red bell pepper, lemon juice, chopped parsley, salt, and pepper in a large bowl until macaroni salad is well combined.
Set a few egg slices aside for garnish and stir remaining egg slices into macaroni salad. Cover bowl with plastic wrap and refrigerate, 8 hours to overnight.
Stir shrimp into macaroni salad, adding more mayonnaise if salad is dry. Garnish salad with reserved egg slices and parsley sprigs.

12 servings

Light and lemony, this recipe is a change from standard macaroni salads.