This made a great afternoon snack and would also be a great picnic item.
1/2 c. dry macaroni noodles (I used HEB gluten free)
2 small cans of boneless salmon (6-7 oz each)
1/2 c. vegan mayonnaise (or more)
1 tsp mustard
1 tsp lemon zest
1 T. lemon juice
1/3 c. finely minced onion (I used red onions, but you could use regular or green onions)
2 T. chopped fresh parsley
1 T. chopped fresh dill (or 1/2 tsp dried dill)
2 stalks celery, chopped
Black pepper to taste
Tabasco sauce, optional (I didn’t use it)
Boil the macaroni as per the package directions. Add 1 T. salt to the water after it is boiling. While macaroni is cooking, prepare the rest of the salad.
Mix the salmon with the mayonnaise, mustard, lemon zest, and lemon juice. Add in the onions, parsley, dill, and celery.
Once the pasta is cooked, drain it and add it to the salad while the pasta is still warm. Season with salt, pepper, and Tabasco sauce (if using).
Refrigerate for at least an hour or two before serving. Should be served cold. As it sits in the fridge, it may absorb the liquid, so more mayonnaise may be added to keep it creamy.