Cook the elbow macaroni according to package instructions until al dente, then drain and rinse under cold water.

Chop the bell pepper and celery, shred the carrot, and slice the green onion. Thaw and strain shrimp if using frozen.

In a large bowl, combine the cooled macaroni, shrimp, bell pepper, carrot, celery, and green onion. Fold together gently.

Add mayonnaise and dill pickle juice, mixing thoroughly to coat all ingredients.

Taste and season with salt and pepper. Adjust creaminess with more mayonnaise or pickle juice if needed.

Refrigerate for at least 30 minutes before serving.