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| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 1-½ cup Macaroni, Cooked And Cooled
- 1 cup Celery, Diced
- ½ cups Green Pepper, Diced
- 1 whole Small Onion, Grated
- 2 cups Seedless Green Grapes Halved
- 1 can (4 Oz. Size) Cooked Tiny Shrimp, Drained
- ½ cups Green Goddess Salad Dressing
- 1 cup Slivered Almonds
- ¾ cups Mayonnaise
- ¼ teaspoons Pepper
Preparation Instructions
Bring water to a boil and add macaroni (I used elbow).
Meanwhile, dice celery and green pepper, grate onion, halve green grapes, and drain and rince tiny shrimp. Place all the chopped ingredients together in a separate bowl; cover and place in the refrigerator.
Once macaroni has boiled, drain and cool. In a large bowl, place the macaroni and Green Goddess salad dressing. Cover and place in the refrigerator for 2 hours to marinate.
Add chopped ingredients, almonds, mayo, and pepper to the marinated macaroni. Toss. Cover and chill overnight.
