Recipe by MirrorMask
"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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1 (8 ounce) package
broccoli, separated into florets
carrots, peeled and chopped
red wine vinegar
fresh lemon juice
salt and pepper to taste
canned salmon, drained
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 longer wheat-consumers due to allergies, so I used rice pasta instead which worked out really well, I couldn't even tell the difference. I thought a cup of olive oil was a bit too much so I used less, but I think next time I will use the whole cup--the olive oil not only adds moisture but some of the flavor it was missing as well. This salad might be even more interesting with some chopped olives thrown in, and maybe a little bit of chopped onion. All in all this is a recipe I'll definitely make again--it was quick, easy, was satisfying, and made at least 4-6 servings which surprised me.
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 a mix of white wine vinegar and red wine. Maybe it was the oil, but we did not care for it.
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 next time I'll add some tomatoes and maybe some sliced avocado! Yum!
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 was, by far, the best. I actually added some tomatoes and I used about 2/3 cup of oil. My husband and I loved it!!
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 tomato and half a can of chick peas and a bit of chopped onion. I couldn't believe that a cup of olive oil wouldn't be too much so I only used a half but I think next time I will try a cup. This made a huge bowl of pasta salad and the dressing was readily absorbed. It was still good though with half the oil so suit yourself. Nice with a good grated cheese on top. This is a very flexible recipe. Thanks!
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 adding, used only 1/4 olive oil, and used lemon-infused white balsamic vinegar in place of the red and lemon juice. To punch up the spice I added Italian seasoning and a generous amount of Mrs. Dash Garlic & Herb blend. Finally, I topped each serving with sliced grape tomatoes. Super yum!
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 cucumber. Fast and easy to make and best of all there were no leftovers!
Wonderful in the summertime, super easy to make, and also great with rice instead of pasta!
* Percent Daily Values are based on a 2,000 calorie diet.
Delicious Salmon Pasta Salad
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 440
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