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Bring a large pot filled with salted water to a boil. Cook elbow noodles following the package instructions. Drain and rinse with cold water until pasta is cooled. Ensure it's drained well.
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In a large mixing bowl, combine the cooked noodles, shrimp, onion, celery, and bell pepper.
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In a separate small mixing bowl, whisk together the mayonnaise, vinegar, dill, sugar, Dijon mustard, salt, and pepper.
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Pour the sauce over the pasta and toss until all the ingredients are well coated.
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Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.