SALMON PASTA SALAD
Steps:
- If using canned salmon, pick the salmon meat from the bones and skin and set aside. If using cooked fresh salmon, break into large, bite-sized pieces.
- The cooked pasta will be added to the dressing while it is still hot so make the dressing and prepare the vegetables before cooking the pasta.
- Make the dressing in a very large bowl by combining the mayonnaise, sour cream, mustard, vinegar, sugar, celery salt, pepper and garlic powder.
- Measure out and prepare the rest of the ingredients.
- Place a large pot of salted water on to boil and cook the pasta to al dente.
- Just before pouring the pasta into a colander, add the frozen peas to the water then immediately pour the pasta and peas to drain into the colander.
- Shake off as much water as possible and dab the pasta with paper towels to soak up any last drops.
- *Pour the hot pasta and peas into the large bowl that has the dressing and gentle toss to combine.
- Add the red bell pepper and the onions and toss again.
- Finally add the cooked salmon and gently fold to combine without breaking up the salmon too much.
- Pour the mixture onto a sheet tray in a single layer* and place in the refrigerator uncovered for a quick cool down.
- After an hour, remove the tray from the refrigerator and pour into a large serving bowl and refrigerate again until completely chilled, about 1-2 more hours.
- Serve as a cold entrée over a bed of lettuce or as a side dish with a grilled meat.
Nutrition Facts : ServingSize 1 bowl, Calories 623 calories, Sugar 5.2 g, Sodium 721.7 mg, Fat 40 g, SaturatedFat 7.8 g, TransFat 0.1 g, Carbohydrate 42.8 g, Fiber 3.3 g, Protein 22.5 g, Cholesterol 55.5 mg
MEDITERRANEAN SALMON PASTA SALAD
This quick and easy pasta salad features mezze penne pasta, tomatoes, cucumbers, shallot, salmon, and a lemon-pepper-dill vinaigrette. You can use leftover salmon if you like, but those new handy pouches of salmon are great to have on hand in the pantry for salads like this!
Provided by Kim's Cooking Now
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse in cold water, drain well, and place in a serving bowl.
- Top pasta with cucumber, tomatoes, and shallot. Break up salmon and sprinkle on top.
- Whisk olive oil, vinegar, lemon juice, lemon-pepper seasoning, mustard, salt, and dill in a small bowl for the vinaigrette. Drizzle over the salad and toss gently to combine.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 45.3 g, Cholesterol 8 mg, Fat 16.8 g, Fiber 2.6 g, Protein 12.4 g, SaturatedFat 2.6 g, Sodium 495.4 mg, Sugar 2.8 g
CLASSIC MACARONI SALAD
This classic macaroni salad recipe is a refreshingly light take on an all-time favorite. It's perfect for a fast weeknight dinner or festive weekend barbecue. -Dorothy Bayes, Sardis, Ohio
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. , For dressing, in a small bowl, combine the mayonnaise, pickle relish, sugar substitute, mustard, salt and pepper. In a large bowl, combine the macaroni, celery, carrot and onion. Add dressing and toss gently to coat. , Refrigerate until serving. Garnish with egg and paprika.
Nutrition Facts : Calories 115 calories, Fat 2g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 362mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
CREAMY SALMON MACARONI SALAD
Make and share this Creamy Salmon Macaroni Salad recipe from Food.com.
Provided by Parsley
Categories Canadian
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook macaroni according to package directions; drain and rinse w/ cold water until cooled. Drain again.
- Place cooled drain macaroni in a large mixing bowl and add all remaining ingredients.
- Stir well to evenly mix.
- Chill about 2 hours before serving.
Nutrition Facts : Calories 298.9, Fat 16, SaturatedFat 4.3, Cholesterol 110.8, Sodium 338.6, Carbohydrate 29.3, Fiber 1.3, Sugar 4.5, Protein 9.4
CLASSIC MACARONI SALAD
Creamy dishes like Alex's macaroni salad are a perfect match for fresh dill. "I love dill with mayonnaise," she says. "It's grassy and light."
Provided by Alex Guarnaschelli
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Make the dressing: In a large bowl, whisk the mayonnaise, mustard, vinegar, soy sauce and hot sauce until smooth. Drain and dry the red onion and stir it into the dressing along with the bell pepper, scallions and a generous pinch of salt.
- Make the pasta: In a large pot, bring 4 quarts of water to a rolling boil. Add a generous amount of salt. Add the pasta and cook, stirring from time to time, until al dente (chewy but not hard or raw tasting), 6 to 10 minutes. Drain; do not rinse the pasta. Spread it out on a large baking sheet to cool slightly, 5 to 10 minutes.
- While the pasta is still warm, add it to the bowl with the dressing and let sit at room temperature, 10 to 15 minutes. Cover and refrigerate until ready to serve. Stir in the dill and basil just before serving and taste for seasoning.
CLASSIC MACARONI SALAD
This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone.
Provided by Graden
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 4h30m
Yield 10
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
- In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.
Nutrition Facts : Calories 390 calories, Carbohydrate 49.3 g, Cholesterol 8.4 mg, Fat 18.7 g, Fiber 2.8 g, Protein 6.8 g, SaturatedFat 2.8 g, Sodium 528.6 mg, Sugar 15.5 g
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