Pasta Salad With Salmon And Creamy Cilantro Dressing 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.

SALMON PASTA SALAD

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.

CREAMY SALMON PASTA SALAD

Steps:

• Melt butter in a medium pot over high heat. Add wine to the pot and allow half to cook off, 2 to 3 minutes.
• Cover the bottom of the pot with onion slices. Score the skin side of the salmon to prevent curling. Lay salmon on the onion slices, skin side up. Reduce heat to low and cook until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 10 to 12 minutes. Remove salmon from the pot and let cool.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Meanwhile, place mayonnaise, white wine vinegar, celery salt, paprika, and pepper in a medium bowl. Stir well. Remove 1/2 of the dressing and refrigerate until serving.
• Drain macaroni and add to the bowl of dressing; turn to coat. Add celery, carrot, red pepper, peas, and green onions. Turn to coat. Remove skin from the salmon and cut into rough chunks. Add to the macaroni and stir gently. Chill for at least 2 hours.
• Add remaining dressing to the salad and toss. Taste and adjust salt, if necessary.

BLACK BEAN-CHICKEN PASTA SALAD WITH CREAMY CILANTRO DRESSING

Steps:

• Prepare dressing. Heat oil in a large skillet over medium-high heat.
• Cook chicken in hot oil for 6-8 minutes , stirring occasionally, until no longer pink in th center. Toss chicken, chili powder, garlic and salt. (add more seasonings to taste if you wish) Set chicken aside.
• Cook and drain pasta as directed on package. Rinse with cold water.
• Mix pasta, chicken,dressing, tomato and beans. Enjoy!
• Creamy Cilantro-Pesto Dressing.
• 1 1/2 cups chopped cilantro (3/4 cup dried).
• 1/2 cup shredded Parmesan cheese.
• 1/3 cups pine nuts.
• 1/3 cup olive oil.
• 1/4 cup whipping cream **.
• 1 teaspoons grated lemon peel.
• 1 TBSP.lemon juice ***.
• 1/8 teaspoons ground red pepper.
• 2 cloves garlic.
• Place all above ingredients in a food processor or blender.
• Cover and process until smooth.