Salmon Fusilli Salad Recipes

FUSILLI WITH SMOKED SALMON

Fusilli with Smoked Salmon image

The smoky flavor of this colorful dish is sure to be a hit!

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

2 cups uncooked fusilli pasta (6 ounces)
2 teaspoons butter or margarine
2 medium carrots, shredded (about 1 1/4 cups)
1 medium zucchini, cut into julienne strips
1 medium yellow bell pepper, cut into thin strips
1 cup refrigerated Alfredo sauce
1/2 cup shredded Gruyère or Swiss cheese (2 ounces)
1 tablespoon chopped fresh or 1/2 teaspoon dried dill weed
1 cup flaked smoked salmon

Steps:

Cook and drain pasta as directed on package. Melt butter in 10-inch skillet over medium-high heat. Cook carrots, zucchini and bell pepper, stirring occasionally, until crisp-tender. Keep warm.
Meanwhile, in 2-quart saucepan, heat Alfredo sauce until hot. Stir in cheese and dill weed; cook over medium heat about 1 minute or until cheese is melted. Stir in salmon.
In large serving bowl, toss Alfredo sauce with vegetables and pasta. Serve immediately.

Nutrition Facts : Calories 365, Carbohydrate 46 g, Cholesterol 40 mg, Fiber 3 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 290 mg

SCANDI BEETROOT & SALMON PASTA

Scandi beetroot & salmon pasta image

Eat well at work with this easy-to-prepare Scandinavian-inspired beetroot and salmon fusilli salad. It'll keep you going through the afternoon

Provided by Esther Clark

Categories Lunch

Time 25m

Number Of Ingredients 9

Ingredients

50g wholemeal fusilli
1 cooked beetroot , cut into wedges
½ small ripe avocado , cubed
2 baby cucumbers , sliced
2 tbsp chopped dill
1 tbsp fat-free Greek yogurt mixed with 1 tbsp water
1 heaped tsp creamed horseradish
50g poached salmon , flaked
30g rocket

Steps:

Cook the fusilli following pack instructions, then drain and leave to cool. Toss the pasta with the beetroot, avocado, cucumber, dill, yogurt and horseradish, then season generously with black pepper.
Gently mix the salmon and rocket through the pasta, then tip into your lunchbox or an airtight container.

Nutrition Facts : Calories 453 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 24 grams protein, Sodium 0.9 milligram of sodium

CREAMY FUSILLI WITH SMOKED SALMON

Creamy Fusilli With Smoked Salmon image

This is a great easy dinner recipe that I discovered using leftovers from an easter brunch one year. I like adding the sweet roasted red bell peppers for additional flavor.

Provided by Melanie B.

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

12 ounces fusilli
1 small white onion, halved and thinly sliced
2 ounces fat free cream cheese, plain
1/4 cup chives, fresh and minced
1 garlic clove, minced
2 tablespoons roasted red peppers, chopped
1/2 cup smoked salmon, cut into bite sized pieces

Steps:

Boil cooked pasta according to package directions. Drain and reserve 1/3 cup pasta water.
In the hot pasta pot, toss fusilli, cream cheese, chives, red bell peppers, onions, and salmon until well coated. Add a bit of the pasta water, a little at a time to help make a smooth creamy sauce.
Season to taste with salt and pepper.
Serve and enjoy.

Nutrition Facts : Calories 360.8, Fat 2.3, SaturatedFat 0.5, Cholesterol 5, Sodium 274.3, Carbohydrate 67, Fiber 3.1, Sugar 2.4, Protein 16.6

SALMON FUSILLI SALAD

Salmon Fusilli Salad image

This is a terrific salad to serve for lunch or brunch. Colourful, lots of protein and plenty of taste. A great way to stretch a single can of salmon. NOTE: Cooking time is chilling time.

Provided by Diana 2

Categories Lunch/Snacks

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup tri-colored fusilli, dry
1/2 cup Miracle Whip
1/4 teaspoon dried dill weed
3 tablespoons dried onion flakes
2 tablespoons chives, chopped
1/4 cup sweet red pepper, diced
1 tablespoon lime juice
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
1 (219 g) can sockeye salmon, drained

Steps:

Cook pasta in salted boiling water till al-dente. Rinse in cool water and set aside to drain.
In the meantime, mix together miracle whip, dill, onion flakes, chives, red pepper, lime juice, salt and pepper.
Add the dressing mixture to the pasta and mix thoroughly.
Gently fold in the salmon.
Cover and chill for 2 hours before serving.

Nutrition Facts : Calories 54.6, Fat 2.4, SaturatedFat 0.4, Cholesterol 17, Sodium 49.8, Carbohydrate 2.1, Fiber 0.3, Sugar 0.9, Protein 6.1

PASTA WITH SALMON & PEAS

Pasta with salmon & peas image

Make this salmon pasta in under 20 minutes for a dinner the whole family can enjoy. Kids will love the fun-shaped pasta while packing in fibre and omega-3

Provided by Caroline Hire - Food writer

Categories Dinner

Time 17m

Yield Makes enough for 2 adults + 2 children

Number Of Ingredients 8

Ingredients

240g wholewheat fusilli
knob of butter
1 large shallot, finely chopped
140g frozen peas
2 skinless salmon fillets, cut into chunks
140g low-fat crème fraîche
½ low-salt vegetable stock cube
small bunch of chives, snipped

Steps:

Bring a pan of water to the boil and cook the fusilli according to the pack instructions.
Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.
Add the peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.
Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.

Nutrition Facts : Calories 463 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 0.2 milligram of sodium

MEDITERRANEAN FUSILLI PASTA SALAD

Mediterranean Fusilli Pasta Salad image

This is a light and easy summer salad. Have made it many times since I found it a while ago in a recipebinder. The recipe can of course be doubled or trebled for a crowd. What I mostly like about it is the twang and yet sweetness of the balsamic vinegar plus that the amount of oil is not overpowering. But that is a personal preference.

Provided by Chef Dudo

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 cup fusilli, uncooked
3 tablespoons red onions, finely chopped
1 cup tomatoes, seeded and chopped
1/4 cup celery, chopped
2 tablespoons fresh basil, chopped
2 tablespoons kalamata olives, finely chopped
2 tablespoons capers
1 teaspoon Dijon mustard
1/4 teaspoon sugar
1 tablespoon balsamic vinegar
2 tablespoons garlic oil
salt & freshly ground black pepper
3 ounces mozzarella cheese, cubed

Steps:

Cook the pasta according to directions on the packet.
Drain and let cool.
Mix pasta with the onion, tomato, celery, basil, olives and capers.
In a small bowl, whisk together the mustard, sugar and vinegar.
Gradually beat in the oil until an emulsion forms.
Pour this vinaigrette over the pasta mixture and season with salt and pepper.
Chill the salad in the refrigerator.
When it is cold, mix in the mozzarella.

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