It’s hard to believe Memorial Day is already here. It seems like spring just flew by, but I’m thrilled to celebrate the start of summer. Even though it looks like it will be a little cold, the weekend looks great. I’ll be spending the weekend with family and friends at the shore. Whether you’re staying at home or heading out-of-town, I’m sure for many the weekend will include a barbecue. This macaroni salad is a great addition to any barbecue or picnic. The recipe is easy, and the addition of seafood means you’re not just bringing the same old macaroni salad. It’s a sweet, crunchy, delicious side for your next barbecue.
To start, chop 2 bell peppers (I used a yellow and red but any will do), 1 small sweet onion, and 2 ribs of celery. Set them aside.For the seafood, you’ll need 3 small cans of small shrimp and 3 small cans of lump white crab meat. Drain the seafood well and set aside.Next, make the dressing. Combine a 15 oz jar of mayonnaise, 1/4 cup sugar, 1 teaspoon white vinegar, salt, and pepper. If the dressing is too thick, you can always add a little milk to thin it out.For the pasta, I like to use elbow. It just seems like macaroni salad should always include elbow macaroni. Cook 2 lbs elbow macaroni according to package directions. Drain, then add back to the pot with cold tap water and drain again. Normally, I never suggest “rinsing” the pasta, but for macaroni salad, it works to cool the pasta down. Finally, mix everything together in the pot you boiled the pasta (no need to dirty something else). Add the pasta, veggies, seafood, and dressing, and stir thoroughly to combine. Give it a taste for seasoning, then refrigerate until cool. It’s best if you can make the salad a day before serving so the flavors can meld, but if you’re in a pinch, just make sure everything is cold.I hope you all have a wonderful Memorial Day weekend full of family and friends, and maybe some sun! Enjoy!