Easy Salmon Shell 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. The recipe works just as well with canned tuna, if you are not a salmon fan, like me.
Best of all, this salad is a snap to make, and it is a welcome change from standard macaroni salad. However, be sure to factor in the refrigeration time to let the flavors meld. Try it as a stand-alone lunch, as well as a delicious side dish.
Salmon Shell Salad Recipe
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 white balsamic vinegar (see Notes)
1 teaspoon dry dill weed
1 teaspoon celery salt
1/2 teaspoon white pepper
Toss shell macaroni, salmon, peas, green onions, celery, and roasted red peppers in a large bowl. Set aside.
Whisk together mayonnaise, white balsamic vinegar, dill weed, celery salt, and pepper. Add to the macaroni and gently stir until well-combined.
Chill the salmon shell salad at least 1 hour (or preferably overnight) before serving.
Yield: about 8 servings
• Do not substitute red balsamic vinegar. It will discolor the salad. If you must, you may substitute white vinegar.
• If you don’t care for salmon, feel free to substitute any variety of canned tuna.
Salmon Shell Salad Recipe Photo ©2020 Peggy Filippone