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Curried Salmon Pasta Salad

SUBMITTED BY: USA WEEKEND columnist Jean Carper      PHOTO BY: Night Owl

"A delicious salmon pasta salad is tossed with a vibrant dressing in this great dish featuring all the food groups!"
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 cup dry pasta, such as macaroni or small shells
  • 8 ounces cooked, skinned salmon
  • 1/2 cup minced red or yellow onion
  • 1 cup diced celery
  • 1 medium red apple, diced
  • 1/2 cup chopped walnuts or dry-roasted, unsalted peanuts
  •  
  • Dressing:
  • 1 (6 ounce) container fat-free yogurt
  • 2 tablespoons olive oil
  • 1 tablespoon curry powder
  • 2 teaspoons fresh lemon juice
  • 2 cloves garlic, crushed
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt (or to taste)
  • Freshly ground black pepper, to taste

DIRECTIONS

  1. Cook pasta per package directions; drain and rinse. In a large bowl, combine first six ingredients. In a small bowl, combine dressing ingredients. Pour dressing over salad; toss. Refrigerate, or serve at room temperature.

For more information from Jean Carper, go to  www.Jeancarper.com .

Find more recipes, hints and tips from  USA WEEKEND .

Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2007 by Mark Sabadie
The recipe as it is is probably a four or fewer star, but I read the comments prior to making. I doubled the salmon and the pasta and the ratio of pasta to dressing was really good. Very tasty dressing, and now I have leftovers. Next time, I am going to double the apples as well. Very simple to make, but allow a little more time than advertised (to cook the pasta and the salmon). I will definitely make this again! Thanks!

1 user found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 7, 2007 by Pam R-H
There was too much sauce and I thought 1/2 cup pasta was too little. Maybe double it next time. Otherwise easy to put together.

0 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2007 by Night Owl
The curry was a bit overwhelming so I would suggest using a tsp rather than a tbsp. I prebaked the salmon with an assortment of dill, garlic & onion powder, salt, pepper, and a dash of lemon zest. It worked wonderfully although using more salmon than what the recipe calls for is fully recommended. I also always use green or granny smith apples with my chicken apple curry soup and thought they would serve better than red in this recipe which was true in my personal opinion. And just to have a lil creative fun I used the bow tie pasta for the that ridge "fin" like look just to go with the salmon feel. Overall not my favorite but definitely a nice twist for impressing guests while trying something very new. . .

0 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 217

  • Total Fat: 12.3g
  • Cholesterol: 18mg
  • Sodium: 209mg
  • Total Carbs: 17g
  •     Dietary Fiber: 2.2g
  • Protein: 10.7g

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