Salmon Macaroni Dinner Salad Recipe

About this recipe

This pescatarian-friendly dinner salad combines tender macaroni, flaky salmon, and crisp vegetables in a creamy dressing. It's a quick and satisfying no-bake meal perfect for busy evenings.

Ingredients

• 235 Ml Mary Berry'S Light Reduced Fat Salad Dressing
• 1 Piece Cucumber 1Pc
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 450G Northern Pasta Co. Fusilli, 450G
• 200G Daylesford Smoked Trout
• - Tata Salt

Instructions

1. 1. Drain and rinse the canned salmon, removing any skin or bones, and set aside.
2. 2. Cook the macaroni according to the package instructions. Drain and let it cool slightly.
3. 3. In a large mixing bowl, combine the cooked macaroni, salmon, diced cucumber, finely chopped onion, and salad dressing.
4. 4. Mix the ingredients thoroughly to ensure everything is evenly coated with the dressing.
5. 5. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
6. 6. Before serving, optionally garnish with additional cucumber slices or a sprinkle of fresh herbs for added freshness.