8 oz dried macaroni

2½ teaspoons salt, divided

1 green pepper, finely chopped

4 hard-boiled eggs, chopped (reserve a few slices for garnish)

1 small yellow onion, chopped

3 stalks of celery, finely chopped

1½ cups small frozen shrimp, defrosted (about 4–5 oz)

1 cup mayonnaise

1 tablespoon sugar

¼ cup dill pickle relish

½ teaspoon dried dill

Bring a saucepan of water to a boil. Add 2 teaspoons salt. Cook the macaroni according to the package directions.

Meanwhile, place the green pepper, eggs, onion, celery, and shrimp in a large bowl. Reserve a few slices of hard-boiled egg for the top.

In a small bowl, whisk together the mayonnaise, sugar, pickle relish, dill, and remaining ½ teaspoon salt.

When the macaroni has finished cooking, drain it well. Transfer to the large bowl with the green pepper and shrimp. Pour the mayonnaise dressing over the top, and toss gently to combine.

Transfer to the refrigerator to chill, about 1–2 hours. Serve chilled.