Step 1

Cook the elbow macaroni pasta according to the instructions on the box. Cook to al dente, or softer, depending on preference. When the pasta is done cooking, drain it in a colander and then rinse it under cold water. Transfer the pasta to a larger mixing bowl or serving bowl. Set aside.

Step 2

While the pasta is cooking prepare the creamy dressing. Add all the dressing ingredient into a small mixing bowl and whisk together until well combined.

Step 3

Add the diced bell peppers, celery, and cooked extra small shrimp into the larger mixing bowl with the macaroni pasta.

Step 4

Pour the creamy dressing over top and toss everything together until all the ingredients are coated in the creamy dressing.

Step 5

Cover the bowl with a lid, or plastic wrap, and refrigerate for at least 1 hour or up to overnight.* If refrigerating overnight you may want to moisten up the salad with additional mayo or a splash of milk, give it a good stir, and then serve. * I think this salad tastes best after it has been in the fridge for 1-2 hours. You could also serve it right away after making it, although the short fridge time does chill the salad and allows the flavors to intensify.