Pasta and Salmon Salad

A delicate harmony of color distinguishes this attractive cold salad. Farfalle or conchiglie would be a good choice for the pasta.

Pasta And Salmon Salad Ingredients

• 1 (8 ounce) package tri-colored pasta assortment

• 3 tablespoons curry powder

• pound medium shrimp, in the shell

• pound smoked salmon, chopped

• 1? cups frozen green peas, thawed

• 1 tablespoon chopped fresh tarragon

• 1 teaspoon lemon juice

• salt to taste

• ground black pepper to taste

• 3 tablespoons olive oil

How to Make Pasta And Salmon Salad

1. Fill a large saucepan with salted water and bring to a boil. Add the curry powder, let it dissolve, then add the pasta. When the pasta is cooked but still firm, drain and cool with running water. Drain again thoroughly and place in a large salad bowl.

2. Fill a large pot with salted water and bring to a boil. Boil the shrimp until they turn pink and curl slightly, 2-3 minutes. Drain, place under cold running water and drain again. Peel and devein the shrimp and set aside.

3. To the pasta add the cooked shrimp, smoked salmon and green peas. In a small bowl stir together the tarragon, lemon juice, and salt and pepper to taste until well mixed. Add the oil and stir vigorously until blended.

4. Pour dressing over pasta dish. Toss well and serve.

Pasta And Salmon Salad Nutritions

• Calories: 480.8 calories

• Carbohydrate: 53.3 g

• Cholesterol: 135.9 mg

• Fat: 14.5 g

• Fiber: 5.7 g

• Protein: 33.4 g

• SaturatedFat: 2.2 g

• ServingSize:

• Sodium: 418.1 mg

• Sugar: 4.7 g

• TransFat:

• UnsaturatedFat:

Pasta And Salmon Salad Reviews

• I loved this pasta It was good and easy to make. I did make several substitutions though. I used angel hair pasta, instead of the tri-colored pasta assortment (honestly, I dont even know what kind of pasta that is); I used mixed vegetables, instead of peas; I used baked salmon, instead of smoked; and I did not include the shrimp. It was still fantastic. Besides the baking time for the fish, this recipe took 5-10 minutes to make. Yum.

• Just wonderful I really wish this site would let you do half stars. As my wife and I give this recipe a 4.5. My only additions to the recipe was a Tbl. more of EVOO, a pinch more salt, and a tsp. more of lemon juice. Reasoning was, we cooked 12oz. of pasta as opposed to the 8oz. it called for. The smoked salmon and the taragon ABSOLUTELY make this dish what it is...YUMMY

• Yummmmm Everyone in my family loved this salad, even sister, and my boyfriend that hate seafood and salmon, Loved It. My boyfriend just loved it, not only did he get seconds, he got thirds.

• This recipe was everything I wanted it to be: quick, simple, healthy, delicious, and easily adaptable I smoked the salmon myself and it still only took 30-40 minutes to put everything together. I used angel hair because it was what I had on hand. I used 1T of a combination of herbs instead of just tarragon. I used 2T of lemon juice in the dressing because we really like lemon. And I used broccoli instead of peas. The oil really emulsified as I beat the dressing and made a delicious and easy dish We will definitely be having this again. One caution: the 2 of us needed all the dressing I would double the dressing to make the stated 4 servings.

• I liked this recipe but you must be careful who you serve it to. Fish does not appeal to everyone especially most children.

• Can you say YUM. My husband and my 2 year old loved this dish. Very very tasty. Will make again.

• This was a good quick, tasty meal. I had leftover shrimp and smoked salmon and this made a good meal of them. I substituted basil for the tarragon. I would make this again.

• I did not use the tarragon because i did not have any on hand. also i used penne noodles and did not use exactly 3 tablespoons of curry was delicious and will be eating it again soon.

• I liked this. I thought it was pretty good and filling. I found the recipe looking for a recipe to use vegetable pasta and a can of wild Alaskan salmon. I didnt have shrimp, but it was fine without it. I am not a fan of curry powder or tarragon. So, I just used the black pepper and some Old Bay garlic and herb seasoning and salt to taste. Additionally, I added some lightly steamed and cooled and shredded carrots to the peas for color. I liked how it had a nice light dressing versus the heavy mayo dressing in so many pasta salads. I also liked trying the salmon idea over tuna. ty

• This is easy and so tasty I had all of the ingredients in the house except the shrimp, but will make it again with it