Be the first to Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 2 cups of small shell macaroni, cooked, rinsed, and drained
- 1 can (15 ounces) sockeye salmon, flaked
- 1 cup frozen baby sweet peas, thawed and cooked
- 3 green onions, sliced, tops included
- 1 stalk celery, diced
- 1 cup mayonnaise
- 2 teaspoons dry dill weed
- 1 teaspoon celery salt
- 1/2 teaspoon white pepper
Preparation:
Toss shell macaroni, salmon, peas, green onions, and celery in a large bowl. Set aside.
Whisk together mayonnaise, dill weed, celery salt, and pepper. Add to the macaroni and gently stir until well-combined.
Chill salmon shell salad at least 1 hour before serving.
Yield: about 6 servings
Whisk together mayonnaise, dill weed, celery salt, and pepper. Add to the macaroni and gently stir until well-combined.
Chill salmon shell salad at least 1 hour before serving.
Yield: about 6 servings
