I made this salmon macaroni salad using canned salmon, fresh herbs, and a tangy mayo dressing. It’s quick to prepare and perfect for lunch or a light dinner. The pasta is soft and creamy, and the salmon adds rich flavor and protein. Fresh herbs like dill or parsley bring brightness to the dish. The mayonnaise dressing is smooth with a hint of tang, making each bite tasty and refreshing.
This recipe is simple but full of flavor. It combines the comfort of classic macaroni salad with the goodness of salmon. You can make it in advance and keep it chilled until ready to serve. It’s also great for potlucks, picnics, or busy weeknights when you want something easy but satisfying. If you’re looking for a salmon pasta salad that’s both creamy and filling, give this one a try. It’s a delicious way to enjoy cold pasta with a healthy twist.
Easy Salmon Macaroni Salad – Cold & Creamy
Ingredients
- 2 cups dry macaroni
- Kosher salt
- 2 7 oz cans salmon
- 1/2 cup mayonnaise more if needed
- 1 tsp mustard
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/3 cup chopped shallots red onion, or green onion
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill or 1/2 tsp dried dill
- 2 chopped celery ribs
- Tabasco about 10 drops, or to taste
- Freshly ground black pepper
Instructions
- Step 1: Boil the macaroni
- Bring 2 quarts of water to a boil with 1 tablespoon of salt. Add macaroni and cook for 10 minutes, until slightly firm (al dente). Drain, rinse briefly in cold water (the pasta should stay warm), and drain again.
- Step 2: Mix salmon and dressing
- In a large bowl, combine the salmon, mayonnaise, mustard, lemon zest, and lemon juice. Stir everything together until smooth.
- Step 3: Add vegetables and herbs
- Mix in the chopped onions, parsley, dill, and celery. These add crunch and fresh flavor to the salmon and pasta salad.
- Step 4: Combine with pasta
- Stir the warm macaroni into the bowl. Add Tabasco and black pepper to your taste. If it looks dry after mixing, you can add a splash of water or more mayo.
- Step 5: Chill and serve
- Cover the bowl and refrigerate the salmon pasta salad for at least 30 minutes before serving. This helps the flavors blend and gives it that perfect cold texture.
Notes
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