Prepare for the casserole by gathering gluten-free shells, canned salmon (skin and bones removed), frozen peas, olive oil, Miracle Whip, salt, and pepper.
Begin by boiling water with salt for the gluten-free shells. Drain the canned salmon, removing skin and bones while the water boils.
Add the gluten-free shells to the boiling water and cook for about 7 minutes until al dente. Drain the pasta, add olive oil, and reduce heat to medium-low.
Return the pasta to the pot and stir in the frozen peas. Cover with a lid for 5 minutes to warm the peas.
After 5 minutes, stir in Miracle Whip, salt, and pepper to the pasta and peas mixture. Ensure even distribution of seasoning.
Complete the casserole by gently stirring in the prepared salmon. Allow it to sit for a couple of minutes to meld flavors.
Enjoy the versatility of this dish, serving warm or cooled as a main meal or side dish. Perfect for any occasion!