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Salmon Pasta Salad Recipe
|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)|
Calories 621 Calories from Fat 325
% Daily Value*
Total Fat 37 g56.2%
Saturated Fat 3.9 g19.4%
Trans Fat 0.1 g
Cholesterol 58.6 mg
Sodium 708.6 mg29.5%
Total Carbohydrates 49 g16.3%
Dietary Fiber 4.9 g19.5%
Sugars 4.5 g
Protein 25 g50.6%
Vitamin A 105.9% Vitamin C 38.5%
Calcium 4.3% Iron 14.2%
*Based on a 2000 Calorie diet
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.