Delicious Salmon Pasta Salad

Delicious Salmon Pasta Salad

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"This yummy salad features salmon, fresh vegetables, and a delicious dressing! I created this recipe myself! This is very easy. Anybody can make it!"
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Ingredients

35 m servings 695 cals
Serving size has been adjusted!
Original recipe yields 5 servings

Nutrition

  • Calories:
  • 695 kcal
  • 35%
  • Fat:
  • 48.9 g
  • 75%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
  2. Bring a separate large pot of water to a boil. Add the broccoli and carrots, and cook in the boiling water until tender, 2 to 3 minutes; drain.
  3. Combine the olive oil, soy sauce, red wine vinegar, garlic, lemon juice, salt, and pepper in a sealable container; seal. Shake vigorously to make the dressing.
  4. Toss together the drained pasta, drained vegetables, salmon, and dressing in a large bowl. Store in refrigerator up to 4 days.

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Reviews

Read all reviews 23
  1. 29 Ratings

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Most helpful positive review

I gave this a 4 only because I think it could use a little bit more "oomph" in terms of taste but I think once I play with seasonings this will become a 5 in my book. My husband and I are no lo...

Most helpful critical review

Made this with some day old silver salmon from the Kuskokwim river in western Alaska. I was short on olive oil and used a blend of olive and canola. Also didn't have red wine vinegar so I used...

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I gave this a 4 only because I think it could use a little bit more "oomph" in terms of taste but I think once I play with seasonings this will become a 5 in my book. My husband and I are no lo...

We really enjoyed this - even the kids. I used a little less olive oil than was called for - maybe around 3/4 c., but everything else I did as directed. I will definitely make this again - but...

This recipe is great. I am not much of a fish person, but we received a very large smoked salmon as a gift. Needless to say, I had to find several salmon recipes to use all of it, and this one w...

This was very, very good. I was looking for something to make with a can of salmon and pasta and this was perfect. I didn't have broccoli so I sautéed a zucchini instead; I also added a chopped ...

So light and refreshing, the perfect summer recipe! I used orzo pasta because it's what I had on hand. I also omitted the soy sauce (because I forgot it), lightly steamed the veggies before addi...

An excellent luncheon recipe for a hot summer day. I only used 3/4 cup olive oil and that was plenty. I also used 3 tsp soy sauce. As another reviewer suggested, I added small cubes of cucumb...

Wonderful in the summertime, super easy to make, and also great with rice instead of pasta!

YUM. This is so tasty... I was out of olive oil so I had to used vegetable oil and minced garlic. I also used steamed zucchini and yellow squash instead of carrots and broccoli. It was so good! ...

good but next time I will try with less oil

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