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
SERVINGS
|
6-8
|
CATEGORY
|
Salads
|
METHOD
|
Chill
|
PREP |
15 min. |
TOTAL
|
15 min.
|
INGREDIENTS
- 1 package (8 ounces) spiral pasta, cooked and drained
- 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) pink salmon, drained, bones and skin removed
- 1-1/2 cups quartered cherry tomatoes
- 1 medium cucumber, quartered and sliced
- 1 small red onion, sliced
- 1/2 cup vegetable oil
- 1/3 cup fresh lemon or lime juice
- 1-1/2 teaspoons dill weed
- 1 garlic clove, minced
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 head lettuce, torn
DIRECTIONS
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. Yield: 6-8 servings.