Ingredients
1 package (16 ounces) elbow macaroni1 to 1-1/2 pounds cooked small shrimp1 package (16 ounces) frozen peas, thawed7 to 8 celery ribs, finely chopped1 small onion, finely choppedDRESSING:1-3/4 cups mayonnaise3/4 cup French salad dressing2 tablespoons sugar2 tablespoons white wine vinegar1-1/2 to 2-1/2 teaspoons paprika1 to 2 teaspoons salt1 to 2 teaspoons garlic powder1 to 2 teaspoons pepper
Preparation
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, shrimp, peas, celery and onion.
In another bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 8 hours before serving.
