Salmon and Shell Salad
2 cups of small shell macaroni, cooked, rinsed, and drained
1 can (15 ounces) sockeye salmon, flaked
1 cup frozen baby sweet peas, thawed and cooked
3 green onions, sliced, tops included
1 stalk celery, diced
1 cup mayonnaise
2 teaspoons dry dill weed
1 teaspoon celery salt
1/2 teaspoon white pepper
Toss shell macaroni, salmon, peas, green onions, and celery in a large bowl. Set aside.
Whisk together mayonnaise, dill weed, celery salt, and pepper. Add to the macaroni and gently stir until well-combined.
Chill salmon shell salad at least 1 hour before serving.