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Fifteen Minute Macaroni & Salmon Salad

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JOSLYN H.

This tasty macaroni salad recipe gets you out of the kitchen fast! Couldn't 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.

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Nutrition

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  • Calories:
  • 470 kcal
  • 24%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 31.7g
  • 10%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 636 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Cooper
11
9/8/2006

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 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.

michelle
7
4/27/2007

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!!

Erin C
7
5/21/2006

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