Pasta And Salmon Salad Food
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
SALMON PASTA SALAD
This recipe was one of my husband's favorite ways to enjoy salmon. I've had it so long I don't even remember where it came from originally. This salad is a nice light meal for a hot summer day, and it lets the salmon flavor come through. -Mary Dennis, Bryan, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss the pasta, salmon, tomatoes, cucumber and onion. For dressing, combine the oil, lemon or lime juice, dill, garlic, salt and pepper; mix well. Pour over pasta. Cover and chill. Serve over lettuce.
Nutrition Facts : Calories 332 calories, Fat 18g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 514mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.
SALMON PASTA SALAD
This looks like a great summer salad that could also serve as a make ahead main course. Haven't tried it yet, so I am guessing at the amount of servings.
Provided by Marie
Categories < 60 Mins
Time 32m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, toss together the pasta, salmon, tomatoes and onion.
- Whisk together dressing by combining oil, lemon juice, dill, garlic, and salt and pepper.
- Pour over pasta mixture, cover and chill.
- Serve over bed of lettuce.
Nutrition Facts : Calories 331.2, Fat 19, SaturatedFat 2.5, Sodium 305.6, Carbohydrate 35.3, Fiber 3, Sugar 3.1, Protein 6.3
EASY SALMON PASTA SALAD
This salmon pasta salad recipe is a "go-to" summer favorite. My kids love it and you can make it ahead of time, so it's super easy and a crowd favorite. It's a great summer salad for a BBQ and a great easy side dish!
Provided by Audrey
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 2h35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with parchment paper.
- Coat salmon with olive oil and place on the prepared baking sheet.
- Bake in preheated oven until salmon is cooked through and no longer translucent, 15 to 20 minutes.
- While the salmon is baking, bring a large pot of lightly salted water to a boil. Add pasta, return to a rapid boil, and cook until tender yet firm to the bite, 11 to 13 minutes. Drain, rinse with cool water, and drain again. Transfer to a large mixing bowl.
- Remove salmon from the oven, cool, and flake with a fork. Add to the pasta along with celery, mayonnaise, and walnuts. Mix all ingredients with a wooden spoon until well combined. Season with salt and pepper and add dill. Place in the refrigerator until chilled and flavors have combined, 2 hours to overnight.
Nutrition Facts : Calories 567.6 calories, Carbohydrate 45.3 g, Cholesterol 38.3 mg, Fat 34.7 g, Fiber 2.8 g, Protein 18.8 g, SaturatedFat 5.2 g, Sodium 233.4 mg, Sugar 2.5 g
PASTA SALAD WITH TOMATOES AND GRILLED SALMON
Provided by Food Network
Time 20m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 11
Steps:
- 1. Cook pasta according to package directions. Set aside.
- 2. Combine olive oil, 2 Tbsp. Mrs. Dash® Garlic & Herb Seasoning Blend, lemon juice and broth in a large bowl. Add prepared vegetables and pasta, toss well and chill.
- 3. When ready to serve, brush salmon fillets with a little olive oil and sprinkle with 1 Tbsp. Mrs. Dash® Garlic & Herb Seasoning Blend.
- 4. Grill fillets 3 - 4 minutes per side on medium heat. Serve hot with pasta salad.
SALMON SALAD
Steps:
- Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.
DILLED SALMON PASTA SALAD
Elaine Williams uses just a cup of leftover salmon in this pretty pasta salad for two. "It's nicely seasoned with dill and makes a cool, light summer lunch," says the Sebastopol, California cook.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the next six ingredients. , Drain and rinse pasta in cold water; add to sour cream mixture. Stir in salmon. Cover and refrigerate. Serve over salad greens.
Nutrition Facts : Calories 353 calories, Fat 5g fat (0 saturated fat), Cholesterol 42mg cholesterol, Sodium 500mg sodium, Carbohydrate 51g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
SALMON PASTA SALAD WITH LEMON & CAPERS
Use frozen, skinless wild salmon fillets for a cheap and filling lunch on the go. This low-calorie, healthy dish couldn't be easier to whip up
Provided by Sara Buenfeld
Categories Lunch
Time 30m
Number Of Ingredients 11
Steps:
- Cook the pasta following pack instructions. Meanwhile, heat the rapeseed oil in a frying pan, add the pepper, cover and leave for about 5 mins until it softens and starts to char a little. Stir, then push the pepper to one side and add the salmon. Cover and fry for 8-10 mins until just cooked.
- Meanwhile, mix the lemon zest and juice in a large bowl with the garlic, shallot, capers and olives.
- Add the cooked pepper and salmon to the bowl. Drain the pasta and add it too, with black pepper and the olive oil. Toss everything together, flaking the salmon as you do so. If eating now, toss through the rocket; if packing a lunch, leave to cool, then put in a container with the rocket on top and mix through just before eating.
Nutrition Facts : Calories 475 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 1.1 milligram of sodium
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