Update your macaroni salad with tender baby shrimp and a zing of citrus juice. Use plenty of fresh herbs to add color and depth.
5 pounds Barilla Elbows
2 1/2 pounds diced celery
2 1/2 pounds diced onions
2 1/2 pounds diced green bell peppers
2 1/2 pounds diced red bell peppers
8 ounces chopped fresh cilantro
8 ounces chopped fresh Italian parsley
8 ounces chopped fresh basil
2 pounds mayonnaise
3 ounces fresh lemon juice
3 ounces fresh lime juice
5 pounds baby bay shrimp, cooked
salt and pepper
2 1/2 pounds spring mix lettuces
- Cook the Barilla pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- In a large bowl, whisk the mayonnaise, lime juice, and lemon juice together. Add the remaining ingredients (except the lettuces). Check the seasoning and refrigerate until needed.
- Serve portions on a bed of spring lettuce mix.