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
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 canola 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
Reviews
I made this for dinner tonight. I added some hard steamed eggs, peas, and parm and I used quinoa pasta and olive oil. You couldn't pay me to use canola. I get canned salmon from Thrive Market. No bones or skin or waste. Nicest canned wild caught Alaskan salmon ever.
This is one of our favorite summer meals. Definitely use fresh lemons. I generally use fresh salmon that I poach, cool, and then break into chunks. Fresh dill is also a nice addition.
Great for a light meal on a summer evening! I used leftover cooked fresh salmon and sunblush tomatoes. Awesome and also healthy!
this is a nice light meal salad that has awesome flavor. I prefer to use the packaged salmon over the canned version. I use whole grain pasta and olive oil to make an even healthier version.