Salmon Pasta Salad
|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)|
|Tomato||1 Cup (16 tbs), seeded and chopped (1 Medium Piece)|
|Sliced black olives||1⁄2 Cup (8 tbs)|
Poach salmon in Court Bouillon as directed.
Drain and discard poaching liquid.
Chill salmon 2 hours.
Remove skin and bones; flake meat.
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.
Place in large mixing bowl or salad bowl.
Toss to coat.
Add celery, onions, green pepper, salmon and pine nuts.
In small mixing bowl, combine mayonnaise, ranch dressing, salt and pepper.
Add mayonnaise mixture to pasta mixture, stirring gently to coat.