Description
Salmon macaroni salad is the ultimate crowd-pleaser, ideal for summer picnics and family gatherings. This vibrant dish features creamy elbow macaroni mingling with tender salmon and fresh vegetables, all enveloped in a tangy dressing. It’s not just a meal; it’s an invitation to savor moments together. Easy to prepare and customizable, this recipe guarantees smiles around the table!
Ingredients
Scale
- 8 oz elbow macaroni
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 cup cooked salmon, flaked (fresh or canned)
- 2 celery stalks, finely chopped
- 3 green onions, thinly sliced
- 2 cups baby spinach leaves
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water; cook elbow macaroni until al dente (8-10 minutes). Drain and rinse under cold water.
- If using fresh salmon, bake or grill at 350°F (175°C) for 15-20 minutes until cooked through. Flake into small pieces if using canned salmon.
- In a bowl, mix mayonnaise, Dijon mustard, and lemon juice until smooth. Season with salt and pepper.
- Combine cooled macaroni, salmon, celery, green onions, and spinach in the dressing; toss gently.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (230g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg