Easy Salmon Macaroni Salad – Cold & Creamy
A creamy salmon macaroni salad made with canned salmon, fresh herbs, and tangy mayo dressing—perfect for a quick lunch, light dinner, or potluck dish.
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
You can use any type of canned salmon for this macaroni and salmon salad. If you don’t have fresh dill, dried works fine too. Stir in more mayo just before serving if it dries out in the fridge.