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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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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. 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 |
Directions:
1. Cook pasta in salted boiling water till al-dente. Rinse in cool water and set aside to drain.
2. In the meantime, mix together miracle whip, dill, onion flakes, chives, red pepper, lime juice, salt and pepper.
3. Add the dressing mixture to the pasta and mix thoroughly.
4. Gently fold in the salmon.
5. Cover and chill for 2 hours before serving.
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