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Salmon Pasta Salad

Ingredients
  Salmon 16 Ounce (2 Steaks, 8 Ounces Each And 1 Inch Thick)
  Court bouillon 1 Cup (16 tbs) (1 Recipe)
  Mini lasagna noodles 12 Ounce (1 Package, Uncooked)
  Thinly sliced carrots 1 Cup (16 tbs)
  Olive oil 1 Tablespoon
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Sliced green onions 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Pine nuts 1⁄4 Cup (4 tbs), toasted
  Mayonnaise 1⁄2 Cup (8 tbs)
  Ranch salad dressing 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Tomato 1 Cup (16 tbs), seeded and chopped (1 Medium Piece)
  Sliced black olives 1⁄2 Cup (8 tbs)
Directions

Poach salmon in Court Bouillon as directed.
Drain and discard poaching liquid.
Chill salmon 2 hours.
Remove skin and bones; flake meat.
Set aside.
Prepare mini lasagna as directed on package, adding carrots to boiling water during last 1 minute of cooking time.
Rinse pasta and carrots with cold water.
Drain.
Place in large mixing bowl or salad bowl.
Add oil.
Toss to coat.
Add celery, onions, green pepper, salmon and pine nuts.
Mix well.
In small mixing bowl, combine mayonnaise, ranch dressing, salt and pepper.
Add mayonnaise mixture to pasta mixture, stirring gently to coat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Salmon
Interest: 
Healthy
Servings: 
6

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