Cook 3/4 cup salad macaroni. Add celery seed, 1/4 cup diced onion and celery while cooking. Drain after rinsing with cold water and discard cooked onion and celery. When drained, add 1 1/2 teaspoons of canola oil and dash of wine vinegar, mixing well. Add:

1/3 c. diced onion (red onion preferred)
1/4 c. diced celery
1/4 c. diced bell pepper
1/2 c. drained, canned baby peas
2 hard-boiled eggs
1/2 to 3/4 c. flaked, cooked salmon (steamed works well)

Mix well and add commercial salad dressing of your choice. Season with celery seed, salt, pepper, mild New Mexico red pepper and a touch of smoked salmon, if desired. Chill before serving.