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Salmon Pasta Salad
- 2 cups whole wheat bow-tie pasta (500 mL)
- 1 red apple, cored and diced (1 )
- 2 (6) oz cans of sockeye salmon (at room temperature) broken into bite size pieces (2 (170) g)
- 1 cup sliced celery (250 mL)
- 3 green onions, diced (3 )
- 1 small zucchini, trimmed and diced (1 )
- 1 yellow pepper, seeded and diced (1 )
- 1 cup frozen baby peas, thawed (250 mL)
- 1/4 cup coarsely chopped walnuts (60 mL)
Curry Dressing
- 1/2 cup canola oil (125 mL)
- 1 Tbsp lemon juice (15 mL)
- 2 tsp curry powder (10 mL)
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Salmon Pasta Salad
- Cook pasta according to package directions.
- Meanwhile, dice red apple. Place apple pieces in a solution of 2 cups cold water and 2 Tbsp lemon juice, for 1 – 2 minutes. This will prevent apple from browning. Drain pasta well.
- Have all remaining salad ingredients at room temperature. Combine cooked pasta, drained apple pieces, salmon, celery, green onions, zucchini, yellow pepper and peas in large salad bowl.
- Pour dressing over top and toss lightly. Garnish with walnuts. Serve immediately.
Curry Dressing
- Combine dressing ingredients. Heat for 30 seconds in microwave and pour over salmon pasta salad. Serve immediately.
Warm Salmon Pasta Salad
A delightful pasta salad is full of delicious vegetables, fruit, nuts and salmon is served best warm.
- Makes
- 8
