Monday, March 9, 2009

Quick Salmon Salad

If you've cooked up a bunch of salmon and have leftovers, this is a great way to stretch them out to feed more people. Even if you don't have leftovers, you can use canned salmon and it's almost just as good!

Ingredients
  • 6 ounces cooked salmon, roughly chopped (or one can salmon)
  • 8 ounces salad pasta (such as ziti, shells, wheels, etc.), cooked according to package directions and rinsed under cold water
  • 1/4 cup mayonnaise
  • 1/4 cup carrots, shredded or matchstick cut
  • 2 green onions, sliced on the bias
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 2 tablespoons rice vinegar
  • 1 medium tomato, chopped
  • salt and fresh black pepper
Directions

Mix pasta, mayo, carrots, onions, oregano, parsley, and vinegar in a medium bowl. Fold in salmon and tomatoes. Season with salt and pepper to taste.

3 comments:

Candace said...

Fabulous! We just had this for dinner tonight. I did make some minor changes- I added chicken (so Andrew would eat it-salad is not dinner to him unless it has meat) and I am not a big fan of sun-dried tomatoes so I used fresh chopped tomatoes instead, but even the boys ate it-they're somewhat picky.

Candace said...

Okay so I meant to post the comment on the Mediterranean pasta salad.....don't mind my inability to post a comment correctly

Jake Walkenhorst said...

Yeah, I kinda figured since this recipe doesn't have sun-dried tomatoes! No worries ;)