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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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 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 |
Directions:
1. 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. Yield: 6-8 servings.
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