Salmon Shell Pasta Salad Recipes

SALMON & SHELLS SALAD

Steps:

• 1. Hard boil eggs...cool Pre-cook peas. Cool. Clean green onions, and celery. Slice thinly & set aside.
• 2. Peel cucumber, cut and dice up. Set aside.
• 3. Drain can of salmon, prepare salmon ready to add to salad. Set aside.
• 4. Cook pasta shells, according to package directions, for a salad. Drain add a little oil, one to two tablespoons, mix.and cool.
• 5. Mix mayo, yogurt, and horseradish sauce ...to your taste. Add veggies and cooked peas to cool pasta, then the dressing. Mix. Add salmon, toss gently.
• 6. Pile all into a pretty bowl. Top with cooked eggs. Cover and keep cool till serving time.
• 7. Picture of my cucumber plant. I picked the first cucumber today!!

EASY SALMON PASTA SALAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with parchment paper.
• Coat salmon with olive oil and place on the prepared baking sheet.
• Bake in preheated oven until salmon is cooked through and no longer translucent, 15 to 20 minutes.
• While the salmon is baking, bring a large pot of lightly salted water to a boil. Add pasta, return to a rapid boil, and cook until tender yet firm to the bite, 11 to 13 minutes. Drain, rinse with cool water, and drain again. Transfer to a large mixing bowl.
• Remove salmon from the oven, cool, and flake with a fork. Add to the pasta along with celery, mayonnaise, and walnuts. Mix all ingredients with a wooden spoon until well combined. Season with salt and pepper and add dill. Place in the refrigerator until chilled and flavors have combined, 2 hours to overnight.

SALMON SHELL PASTA SALAD

Steps:

• mix the dressing up
• make salad toss.
• pour over dressing toss
• chill or serve.

SALMON AND PASTA SHELL SALAD

Steps:

• Cook pasta al dente; drain.
• Place in a serving bowl with salmon.
• Combine remaining ingredients; toss with salad.

SALMON-STUFFED PASTA SHELLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish lightly with 1 tablespoon olive oil.
• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
• Meanwhile, heat 2 tablespoons oil in a well-seasoned frying pan over medium-high heat. Cook salmon with onion, garlic, dill, and parsley in the hot oil until it easily flakes with a fork, flipping once, about 10 minutes total. Add white wine and cream cheese. Fold into the fish mixture until everything is well coated. Season with salt and pepper.
• Drain pasta shells. Stuff shells with mixture and place into the prepared baking dish. Cover with foil.
• Bake in the preheated oven until bubbly and heated through, about 20 minutes.
• While the shells are cooking, mix half-and-half, wine, cream cheese, dill, butter, garlic, salt, and pepper together in a saucepan and cook the sauce over medium heat until butter and cream cheese have melted, 5 to 7 minutes.
• Remove shells from the oven and top with cream sauce. Serve.