Description
Experience the joy of summer with this creamy salmon macaroni salad, featuring tender elbow pasta, succulent salmon, and a medley of crunchy veggies. Tossed in a luscious dressing with a hint of lemon and Dijon mustard, each bite delivers a burst of flavor reminiscent of sunny picnics and backyard gatherings. Perfect for potlucks or easy weeknight meals, this dish combines nostalgia and convenience in every forkful.
Ingredients
Scale
- 2 cups elbow macaroni (cooked al dente)
- 1 cup cooked salmon (flaked)
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 2 celery stalks (finely chopped)
- 1 red bell pepper (diced)
- 2 green onions (sliced)
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Boil salted water in a large pot. Add elbow macaroni and cook until al dente (about 7-8 minutes). Drain and set aside.
- If using fresh salmon, bake or grill until flaky (about 15-20 minutes at 350°F). Flake into bite-sized pieces.
- In a large bowl, mix together mayonnaise, Dijon mustard, and lemon juice until smooth.
- Add chopped celery, diced red bell pepper, and sliced green onions to the dressing; stir to combine.
- Gently fold in the cooked macaroni and flaked salmon until well coated. Season with salt and pepper to taste.
- Refrigerate for at least an hour before serving for flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg