- 1/2 (12 ounce) package elbow macaroni
- 2 stalks celery, coarsely chopped
- 1 onion, finely chopped
- 1 cucumber – peeled, seeded, and diced
- 1 tomato, diced
- 1 cup cooked small shrimp
- 1 cup Italian salad dressing
- 1 cup mayonnaise, or to taste
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
- Transfer warm macaroni into a large salad bowl and gently mix in celery, onion, cucumber, tomato, shrimp, and Italian salad dressing; refrigerate at least 1 hour (up to overnight for best flavor). Gently fold mayonnaise into salad and serve.