Salmon Macaroni Salad

Sharon Colyer


I love salmon in salads, especially, in the spring.

Photo made by acquaintance & member Nancy J. Patrykus


★★★★★ 2 votes

40 Min
20 Min
Stove Top


  • ·
  • 1/3 c
    lowfat plain yogurt
  • 2 Tbsp
    light mayonnaise
  • 2 Tbsp
    fresh chopped parsley
  • ·
    * * * * * * *
  • ·
  • 3
    eggs, hard-cooked, quartered
  • 1 c
    cooked elbow macaroni or other pasta, drained
  • 1 can(s)
    (7 3/4 oz.) salmon, drained and flaked
  • 1/2 c
    chopped green bell pepper
  • 1/4 c
    chopped celery
  • 1/2
    cucumber, peeled, seeded and diced
  • 2 Tbsp
    chopped green onion

How to Make Salmon Macaroni Salad


  1. In a small bowl, combine dressing ingredients; cover and refrigerate.
  2. Drain and flake salmon. Prep vegetables.
  3. Cook eggs to hard boiled (could do ahead). Cook macaroni per package directions, rinse with cold water and drain.
  4. In medium bowl, combine remaining ingredients, except lettuce and eggs. Stir in dressing and toss.
  5. Serve on lettuce leaves, and garnish with eggs. Makes 4 servings. Each serving is 205 calories.

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