Smoked Salmon Pasta Salad With Peas And Scallions Recipe


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient


 Frozen petite peas1 Cup (16 tbs), thawed only enough to separate
 Penne/Ziti1⁄2 Pound (The Smaller Size, Without Lines)
 Smoked salmon1⁄4 Pound, cut into 1-inch squares (Nova Scotia)
 Sweet red pepper1 , cut into small dice
 Celery leaves1 Cup (16 tbs), chopped small (Inner Heart Of A Bunch Of Celery)
 Chopped scallions1⁄2 Cup (8 tbs) (Including Some Green Tops)
 Alfalfa sprouts1⁄2 Cup (8 tbs) (For Garnish)
For the vinaigrette
 Red wine vinegar1⁄4 Cup (4 tbs)
 Dijon mustard1 1⁄2 Tablespoon
 Freshly ground black pepper1⁄2 Teaspoon
 Olive oil1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3038 Calories from Fat 2029

% Daily Value*

Total Fat 229 g352.1%

Saturated Fat 31.3 g156.3%

Trans Fat 0 g

Cholesterol 26.1 mg

Sodium 1213.4 mg50.6%

Total Carbohydrates 198 g66%

Dietary Fiber 29.6 g118.6%

Sugars 23.4 g

Protein 61 g122.8%

Vitamin A 257.3% Vitamin C 347.8%

Calcium 23.7% Iron 60.5%

*Based on a 2000 Calorie diet


In a small bowl, whisk together the vinegar, mustard, and black pepper.
Add the oil in a thin stream while continuing to whisk.
Blanch the peas for 30 seconds in a pot of boiling water.
Drain and rinse the peas with cold water to stop cooking.
Cook the pasta al dente according to package directions.
Rinse the pasta in cold water.
Drain well and toss with about 2/3 of the vinaigrette dressing.
Reserve the rest of the dressing.
Stir in the remaining ingredients except the peas and sprouts.
Be sure the salmon is distributed evenly throughout—it tends to stick together.
Refrigerate until needed.
Let the salad stand at room temperature for 20 to 30 minutes before serving.
Stir in the peas and the remaining dressing.
Spoon the salad into a large serving dish and edge it with alfalfa sprouts.