Cold Salmon Pasta Salad Recipes

SALMON PASTA SALAD

Salmon Pasta Salad image

This recipe was one of my husband's favorite ways to enjoy salmon. I've had it so long I don't even remember where it came from originally. This salad is a nice light meal for a hot summer day, and it lets the salmon flavor come through. -Mary Dennis, Bryan, Ohio

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 package (8 ounces) spiral pasta, cooked and drained
2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) pink salmon, drained, bones and skin removed
1-1/2 cups quartered cherry tomatoes
1 medium cucumber, quartered and sliced
1 small red onion, sliced
1/2 cup canola oil
1/3 cup fresh lemon or lime juice
1-1/2 teaspoons dill weed
1 garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon pepper
1 head lettuce, torn

Steps:

In a large bowl, toss the pasta, salmon, tomatoes, cucumber and onion. For dressing, combine the oil, lemon or lime juice, dill, garlic, salt and pepper; mix well. Pour over pasta. Cover and chill. Serve over lettuce.

Nutrition Facts : Calories 332 calories, Fat 18g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 514mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.

MEDITERRANEAN SALMON PASTA SALAD

Mediterranean Salmon Pasta Salad image

This quick and easy pasta salad features mezze penne pasta, tomatoes, cucumbers, shallot, salmon, and a lemon-pepper-dill vinaigrette. You can use leftover salmon if you like, but those new handy pouches of salmon are great to have on hand in the pantry for salads like this!

Provided by Kim's Cooking Now

Categories Salad Seafood Salad Recipes Salmon Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

½ (16 ounce) package mezze (short) penne pasta
1 cup sliced and quartered cucumber
1 cup halved cherry tomatoes
2 tablespoons minced shallot
1 (2.6 ounce) pouch wild-caught pink salmon (such as Chicken of the Sea®)
¼ cup extra-virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon-pepper seasoning
½ teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon dried dill weed

Steps:

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse in cold water, drain well, and place in a serving bowl.
Top pasta with cucumber, tomatoes, and shallot. Break up salmon and sprinkle on top.
Whisk olive oil, vinegar, lemon juice, lemon-pepper seasoning, mustard, salt, and dill in a small bowl for the vinaigrette. Drizzle over the salad and toss gently to combine.

Nutrition Facts : Calories 376.3 calories, Carbohydrate 45.3 g, Cholesterol 8 mg, Fat 16.8 g, Fiber 2.6 g, Protein 12.4 g, SaturatedFat 2.6 g, Sodium 495.4 mg, Sugar 2.8 g

DILLED SALMON PASTA SALAD

Dilled Salmon Pasta Salad image

Elaine Williams uses just a cup of leftover salmon in this pretty pasta salad for two. "It's nicely seasoned with dill and makes a cool, light summer lunch," says the Sebastopol, California cook.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups tricolored spiral pasta
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
2 tablespoons chopped onion
2 tablespoons minced fresh dill or 2 teaspoons dill weed
1 cup fully cooked salmon chunks or 1 can (7-1/2 ounces) salmon, drained, bones and skin removed
Mixed salad greens

Steps:

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the next six ingredients. , Drain and rinse pasta in cold water; add to sour cream mixture. Stir in salmon. Cover and refrigerate. Serve over salad greens.

Nutrition Facts : Calories 353 calories, Fat 5g fat (0 saturated fat), Cholesterol 42mg cholesterol, Sodium 500mg sodium, Carbohydrate 51g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

COLD SALMON PASTA SALAD

Cold Salmon Pasta Salad image

A quick, easy and delicious way to serve leftover salmon. I could never find a recipe that used leftover salmon that I enjoyed until I tried this. It made a wonderful lunch the next day.

Provided by artnoren

Categories Penne

Time 1h10m

Yield 3 cups, 3 serving(s)

Number Of Ingredients 10

Ingredients

6 ounces cooked salmon
6 ounces penne pasta
2 tablespoons light mayonnaise
12 black olives
20 cherry tomatoes
1/2 an onion
1/2 teaspoon tarragon
1/2 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook pasta al dente and let cool.
In a mixing bowl mix the salmon, black olives, onion and tomatoes together.
Add the cooled pasta to the bowl and mix with the above ingredents.
Take about 2 tablespoons of mayo and mix into the mixture. It should be coated, not creamy.
Add salt, pepper, dill and tarragon to taste.
Put mixture in the refridgerator for at least one hour to cool. Be sure to cover it.
When you take it out of the fridge it may need a little mayo. That's o.k., just add to the mixture and serve.

Nutrition Facts : Calories 286.2, Fat 6.6, SaturatedFat 1, Cholesterol 3.5, Sodium 411.2, Carbohydrate 53.5, Fiber 8.6, Sugar 4.2, Protein 5.8

SALMON PASTA SALAD

Salmon Pasta Salad image

Don't recall where this recipe came from years ago, but it is one of the few salmon recipes that I really like. Note that 1.75 cups of cold baked salmon can be substituted for the canned salmon. If the final product seems too dry for your taste, additional red wine vinegar and olive oil can be added.

Provided by Sydney Mike

Categories Low Cholesterol

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 14

Ingredients

15 1/2 ounces red salmon
1 lb rotini pasta
2 cups carrots, thinly sliced
2 cups celery, thinly sliced
1/3 cup ripe olives, sliced
3 green onions, chopped
1/4 large red bell pepper, thinly sliced
1/3 cup red wine vinegar
1/8 cup vegetable oil
1 tablespoon virgin olive oil
1/2 teaspoon sugar
1/2 teaspoon crushed dried oregano leaves
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Rinse & remove skin & bones & other tissue from red salmon, then break into medium-size pieces.
Cook pasta according to box, then chill.
In large bowl, mix together salmon, pasta, carrots, celery, olives, onion & bell pepper.
In smaller bowl, combine vinegar, oils, sugar, oregano, salt & pepper & mix well, then pour it over salmon mixture, tossing carefully to coat.
Serve immediately, or cover, chill & serve later.

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