Recipe: Fifteen Minute Macaroni & Salmon Salad

This tasty macaroni salad recipe gets you out of the kitchen fast Couldnt be easier - just dump salmon, peas, and onions in a large bowl, and mix with mayonnaise and seasoning. Equally as delicious with canned chicken or tuna.

Fifteen Minute Macaroni & Salmon Salad Ingredients

• 1 (16 ounce) package elbow macaroni

• 10? ounces canned peas and pearl onions, drained

• 2 (7 ounce) cans skinless, boneless salmon, drained and flaked

• 2 cups mayonnaise

• 1 teaspoon onion powder

• 1 teaspoon salt, or to taste

• 1 teaspoon black pepper

How to Make Fifteen Minute Macaroni & Salmon Salad

1. Bring a large pot of lightly salted water to a boil. Cook macaroni for 8 to 10 minutes, or until al dente; drain and rinse under cold water until cool.

2. In a large bowl, mix together macaroni, peas and onions, salmon, and mayonnaise. Season with onion powder, salt, and pepper, and mix well. Cover, and refrigerate 2 hours, or until well-chilled.

Fifteen Minute Macaroni & Salmon Salad Nutritions

• Calories: 470.2 calories

• Carbohydrate: 31.7 g

• Cholesterol: 28.3 mg

• Fat: 32.1 g

• Fiber: 2.1 g

• Protein: 13.7 g

• SaturatedFat: 5 g

• ServingSize:

• Sodium: 635.8 mg

• Sugar: 2.1 g

• TransFat:

• UnsaturatedFat:

Fifteen Minute Macaroni & Salmon Salad Reviews

• So fast and so easy. I loved this recipe, as did the "FUSSY" people in my household who wont eat macaroni salads because of the "too crunchy" onion, green pepper or celery, found in most macaroni salad recipes. I used drained canned chicken... delicious Think I may add a few chopped hard boiled eggs next time. And for those (like me) who like onion, green pepper or celery in their Macaroni salad, it can always be added to this recipe. Cooking for "FUSSY" eaters can be a challange... thanks, Joslyn, for a great recipe.

• I used this recipe as a guideline to making "Plain" Macaroni Salad. I made a few changes and omitted the salmon, so all in all it was pretty good. Maybe would be better if I followed the recipe. Thanks

• Making just a couple common sense adjustments to suit our preferences - reducing the mayo to about a cup and using thawed frozen baby peas and fresh chopped scallions instead of the canned peas/onions - this was pretty tasty. It was even better after adding a teaspoon of dijon mustard and a little chopped fresh dill. I can definitely see myself making this again. Thanks

• Terrible.Way too much may. Frozen peas might make it pallatable...I wouldnt waste your time on this one though.

• Wayyyy too much mayo.

Source: Fifteen Minute Macaroni & Salmon Salad