Fifteen Minute Macaroni & Salmon Salad recipe

12 servings

1 (16 ounce) package elbow macaroni

1 (10 ounce) package frozen peas and onions, thawed

2 cups mayonnaise

1/2 cup minced onion

2 (7 ounce) cans skinless, boneless salmon, drained and flaked

salt and black pepper to taste

Bring a large pot of lightly salted water to a boil.

Cook macaroni for 8 to 10 minutes, or until al dente; drain and rinse under cold water until cool.

Bring two inches of water to a boil in a medium saucepan.

Cook peas and onions for 2 minutes, or until tender but still firm; drain and rinse under cold water until cool.

In a large bowl, mix mayonnaise thoroughly with the macaroni.

Stir in minced onion, peas and onions, and flaked salmon.

Season with salt and pepper, cover, and refrigerate 2 hours, or until well-chilled.