Fifteen Minute Macaroni & Salmon Salad
Ingredients2 h 20 m servings 470 cals
- 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.
- 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.
- If canned peas and onions are not available in your area, substitute a thawed 10 ounce package of frozen peas and pearl onions.
- You may want to reserve some of the mayonnaise to be incorporated after refrigeration to avoid drying out. Mix in remainder just before serving.
Per Serving: 470 calories; 32.1 g fat; 31.7 g carbohydrates; 13.7 g protein; 28 mg cholesterol; 636 mg sodium. Full nutrition
ReviewsRead all reviews 5
So fast and so easy. I loved this recipe, as did the "FUSSY" people in my household who won't eat macaroni salads because of the "too crunchy" onion, green pepper or celery, found in most macaro...
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/...
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....
Terrible. Way too much may. Frozen peas might make it pallatable...I wouldnt waste your time on this one though.