RCI-ND.005.0131.001
Salmon Macaroni Salad
Adeline, Juneau, Alaska
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyadvanced
Ingredients
- bag salad macaroni -- (small seashell)1 small
- med stack broccoli1 unitchopped
- 1 small
- garlic clove1 unitchopped
- salmon1½ cupcanned or cooked
- jar artichoke hearts—chopped1 small
- bag sliced almonds1 small
- 1 tbsp
- 1 cup
- 1 cup
- 1 tsp
- ½ tsp
- 1 tbsp
Method
1
Bring a large pot of salted water to a boil and cook the salad macaroni according to package directions until al dente, then drain and rinse under cold water to cool.
2
While pasta cooks, place the broccoli in a separate pot of boiling salted water and cook for 2-3 minutes until tender-crisp, then drain and set aside to cool.
3 minutes
3
In a large mixing bowl, combine the sour cream, mayonnaise, mustard, lemon juice, celery salt, and horseradish, whisking until smooth and well incorporated.
4
Fold the cooled pasta, broccoli, chopped onion, garlic, artichoke hearts, and salmon into the dressing, stirring gently to avoid breaking up the salmon.
5
Fold in the sliced almonds just before serving to maintain their texture.
6
Chill the salad in the refrigerator for at least 10 minutes before serving to allow flavors to meld.
10 minutes