1 cupsalad shrimpcooked (small shrimp you can find in most grocery stores- if you buy it frozen, you'll need to thaw it before using it in this recipe)
½cupmayonnaise
2teaspoonswhite vinegar
½teaspoonseasoned saltadjusted to your taste
½teaspoonfreshly ground black pepper
½teaspoonsugar
½teaspoongarlic powder
¼cupgreen onionchopped
¼cupcelerychopped
Instructions
Put some cold water in a small pot and bring it to a boil over high heat. Reduce to medium heat and cook pasta until al dente (or simply cook macaroni according to package directions). Drain and set aside to cool.
In a small mixing bowl, combine the mayonnaise, vinegar, seasoned salt, pepper, sugar, and garlic powder. Stir to combine.
In a large bowl, combine macaroni, mayo mixture, green onions, celery, parsley and cooked salad shrimp.
Gently stir until evenly combined and it's ready to serve!
Refrigerate any leftovers.
Notes
Storage: Store your shrimp pasta salad with mayo in an airtight container in the fridge and it should stay good for 3-5 days (honestly, sometimes I find I like pasta salad even better the next day).