Yankee Seashell Salad
A light and flavorful seafood salad featuring pink salmon, pasta, fresh vegetables, and a tangy lemon-vinegar dressing, perfect for a refreshing lunch or picnic.
Ingredients
- 15 1/2 oz. can pink salmon ⓘ
- 4 cups large shell macaroni, cooked ⓘ
- 1 cup diced celery ⓘ
- 1/2 cup diced carrots ⓘ
- 1/2 cup English peas ⓘ
- 1/2 cup parsley
- 1/4 cup green onion ⓘ
- 1/2 cup vegetable oil
- 5 Tbsp. lemon juice ⓘ
- 2 Tbsp. distilled white vinegar ⓘ
- 1 tsp. dill weed
- 1 tsp. celery seed ⓘ
- 1/2 tsp. salt ⓘ
Instructions
- Drain the pink salmon.
- Combine cooked large shell macaroni, diced celery, diced carrots, English peas, chopped parsley, and sliced green onions in a large bowl.
- In a screw-top jar, combine vegetable oil, lemon juice, white vinegar, dill weed, celery seed, and salt; shake well.
- Pour the dressing over the macaroni mixture and toss well to coat.
- Refrigerate the mixture for 30 minutes.
- Toss the salad again after refrigeration.
- Break the salmon into large pieces and fold into the macaroni mixture.
- Spoon the salad into a salad bowl lined with salad greens and serve.
Tips & Substitutions
For added flavor, consider substituting the pink salmon with canned tuna if desired, or even cooked shrimp for a twist. Fresh herbs like dill or chives can enhance the taste. If you prefer a creamier dressing, you could mix in some mayonnaise. Make sure to use al dente macaroni to prevent it from becoming mushy after mixing.
Serving Suggestions
This salad is perfect as a light lunch or a refreshing side dish at picnics and barbecues. Pair it with crusty bread or serve it alongside a fresh green salad for a balanced meal. It also pairs beautifully with Summer Shrimp (Or Tuna) Mold Salad for a seafood-themed gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best enjoyed cold, so you can serve it straight from the fridge. If it seems dry after refrigeration, a splash of lemon juice or a drizzle of olive oil can help refresh the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Yankee Seashell Salad contains roughly 144 calories, with 9g protein, 24g carbohydrates, and 2g fat. It is an excellent source of vitamin A (51% of the Daily Value), iron (23% of the Daily Value), and potassium (22% of the Daily Value), and a good source of protein and vitamin D. Note that it is relatively high in sodium, at 1384mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of pasta for this salad?
Yes, you can substitute the large shell macaroni with other pasta shapes like rotini or fusilli. Just ensure the pasta is cooked al dente to maintain texture in the salad.
How can I make this salad gluten-free?
To make this salad gluten-free, simply use gluten-free pasta. Most grocery stores offer a variety of gluten-free pasta options that will work well in this recipe without compromising flavor.
Is it possible to make this salad ahead of time?
Absolutely! You can prepare the salad a day in advance. Just follow the recipe, but hold off on adding the salmon until you're ready to serve to keep it fresh and flavorful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).