Friday, April 3, 2015

Salmon Pasta Salad

This is a pretty basic salmon pasta salad recipe except rather than using a traditional mayo dressing, you use vegetable oil.  I like to toss all of the ingredients together (including what would be in the dressing, except the oil) and then drizzle the oil at serving time so the pasta doesn't absorb it during the time it spends in the fridge.

SALMON PASTA SALAD (6-8 servings)

8 oz pasta (rotini, farfell, or what you like)
2 cups cooked, flaked salmon or 1 can (14 3/4oz) pink salmon, drained, bones and skin removed
1 1/2 cups quartered cherry or halved grape tomatoes
1 medium cucumber, quartered and sliced
1 small red onion, sliced
1/2 cup vegetable oil, or less
1/3 cup freshly squeezed lemon or lime juice
1 1/2 tsp chopped fresh dill
1 tsp finely minced fresh garlic
S&P to taste
leaf lettuce for serving, optional

In a large bowl, toss the pasta, salmon, tomatoes, cucumber, and onion.  

For dressing, combine the oil, lemon or lime juice, dill, garlic, S&P; mix well.  Pour over pasta.  Cover and chill.  Serve on lettuce if desired.

Recipe Source: (submitted by Mary Dennis of Bryan, Ohio)

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