Salmon Pasta Salad Recipe
Ingredients
| Canned salmon | 16 Ounce | |
| Shell macaroni | 4 Cup (64 tbs), cooked (Large Shells) | |
| Celery | 1 Cup (16 tbs), sliced | |
| Carrots | 1⁄2 Cup (8 tbs), diced | |
| Cooked peas | 1⁄2 Cup (8 tbs) | |
| Parsley | 1⁄2 Cup (8 tbs), chopped | |
| Green onion | 1⁄4 Cup (4 tbs), chopped | |
| Oil | 1⁄2 Cup (8 tbs) | |
| Lemon juice | 4 Tablespoon | |
| Vinegar | 2 Tablespoon | |
| Dill weed | 1 Teaspoon, crumbled | |
| Celery seeds | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Lettuce leaves | 4 |
Nutrition Facts
Serving size
Calories 598 Calories from Fat 229
% Daily Value*
Total Fat 26 g39.8%
Saturated Fat 2.7 g13.7%
Trans Fat 0 g
Cholesterol 18.9 mg6.3%
Sodium 545.5 mg22.7%
Total Carbohydrates 62 g20.6%
Dietary Fiber 4.3 g17.4%
Sugars 4.1 g
Protein 26 g51.4%
Vitamin A 61.3% Vitamin C 29.2%
Calcium 7.3% Iron 22%
*Based on a 2000 Calorie diet
Directions
Combine macaroni, celery, carrots, peas, parsley and onion.
Combine oil, lemon juice, vinegar, dill weed, celery seeds and salt in jar.
Cover tightly and shake well to blend..
Pour dressing over macaroni mixture; toss well.
Refrigerate 1/2 hour.
Toss again.
Break salmon into large pieces; fold into macaroni mixture.
Spoon salad into bowl lined with lettuce leaves, if desired.
Chef
