Salmon Pasta Salad
|Canned salmon||16 Ounce|
|Shell macaroni||4 Cup (64 tbs), cooked (Large Shells)|
|Celery||1 Cup (16 tbs), sliced|
|Carrots||1⁄2 Cup (8 tbs), diced|
|Cooked peas||1⁄2 Cup (8 tbs)|
|Parsley||1⁄2 Cup (8 tbs), chopped|
|Green onion||1⁄4 Cup (4 tbs), chopped|
|Oil||1⁄2 Cup (8 tbs)|
|Lemon juice||4 Tablespoon|
|Dill weed||1 Teaspoon, crumbled|
|Celery seeds||1 Teaspoon|
Combine macaroni, celery, carrots, peas, parsley and onion.
Combine oil, lemon juice, vinegar, dill weed, celery seeds and salt in jar.
Cover tightly and shake well to blend..
Pour dressing over macaroni mixture; toss well.
Refrigerate 1/2 hour.
Break salmon into large pieces; fold into macaroni mixture.
Spoon salad into bowl lined with lettuce leaves, if desired.