Canned Salmon Pasta Salad

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Canned salmon pasta salad is a delicious variation on the classic summer dish. Salmon gets tossed with perfectly cooked shells and a creamy, bold mayonnaise based dressing. The perfect side or light main!

Prep Time15

Cook Time10

Total Time25

Course: Dinner, Lunch, Pasta, Side Dish

Cuisine: American, Southern

Servings:

Calories: 385kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

1 16 oz box medium shells pasta cooked, drained, and cooled
4 6 oz cans boneless, skinless salmon well drained
1 1/4 cups mayonnaise
1/2 tbsp lemon juice
salt and pepper to taste
1/2 tsp onion powder
1/2 tsp cajun seasoning
2 tbsp drained capers
1 tbsp fresh dill finely diced
2 red bell peppers seeded & diced
1 bunch green onions thinly sliced
3/4 - 1 cup diced celery

US Customary - Metric

Instructions

Add the cooled pasta, salmon, peppers, onion, and celery to a large mixing bowl. Toss to evenly combine then set aside.
1 16 oz box medium shells pasta, 4 6 oz cans boneless, skinless salmon, 2 red bell peppers, 1 bunch green onions, 3/4 - 1 cup diced celery
In another bowl combine the mayonnaise, lemon juice, seasonings, capers, and dill- stirring until evenly combined.
1 1/4 cups mayonnaise, 1/2 tbsp lemon juice, salt and pepper, 1/2 tsp onion powder, 1/2 tsp cajun seasoning, 2 tbsp drained capers, 1 tbsp fresh dill
Pour the dressing over the pasta mixture toss together gently until everything's evenly incorporated.
Cover the bowl and refrigerate for 2 hours to chill.
Give the salad a good stir, serve, and enjoy!

Notes

Make sure to keep the salad refrigerated. The mayo and seafood will spoil quickly if left out at a room temperature.
Give the dressing a taste before you pour it over the pasta mixture so you can adjust the seasoning as needed.
Feel free to substitute or skip any of the veggies you don't like. Or add other veggies in if you like. Green bell peppers, diced carrots, and even diced cucumbers would be yummy additions.

Nutrition