Easy pasta salad uses canned salmon, green onions, sweet peas, celery, and dill weed. I find it best to prepare this salad the day before and refrigerate overnight to let the flavors meld. If you use a less expensive canned salmon, remove any skin or bones before proceeding with the recipe. This is a snap to make.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 8 servings
Ingredients:
- 2 cups of dry small shell pasta, cooked al dente, rinsed, and drained
- 1 can (15 ounces) skinless, boneless, sockeye or pink salmon, broken into large chunks
- 1 cup frozen baby sweet peas, thawed and cooked
- 3 green onions, sliced, tops included
- 1 stalk celery, diced
- 1/4 cup diced roasted red peppers, optional
- 1 cup mayonnaise
- 1 teaspoon dry dill weed
- 1 teaspoon celery salt
- 1/2 teaspoon white pepper
Preparation:
Toss shell macaroni, salmon, peas, green onions, celery, and roasted red peppers 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 (or preferably overnight) before serving.
Yield: about 8 servings
Salmon Shell Salad Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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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 (or preferably overnight) before serving.
Yield: about 8 servings
Salmon Shell Salad Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Suggested Related Recipes
• Apple Chicken Salad Recipe
• Asparagus Potato Salad Recipe
• Imitation Crab Seafood Salad Recipe
• Pineapple Grape Coleslaw Recipe
• Summer Balsamic Tomato Vegetable Salad Recipe
