Salmon Pasta Salad
The versatility of this salad will make it one of your most used recipes. Any type of pasta will do, and tuna can be substituted for the salmon. What's more, it can be served hot or cold.
Ingredients
4 Tablespoons corn oil
1 medium onion, finely chopped
1 medium red pepper, finely chopped
1 small green pepper, diced
1 teaspoons thyme leaves
1/2 teaspoon oregano leaves
1 can (7 1/2 ounces) pink salmon, boned, flaked, and drained
1 cup uncooked pasta (noodles, rotini, shells, stars)
2/3 cup grated parmesan cheese
freshly ground pepperDirections
Heat 2 Tablespoons of the oil in a heavy 10-inch skillet. Sauté onion and pepper with thyme and oregano until softened. Add salmon and remove from heat. Set aside.
Cook noodles according to package directions, adding 2 Tablespoons oil to water. Drain and toss with 1/2 of cheese until coated. Add salmon mixture and toss lightly. Season with ground pepper and top with remaining cheese. Serve warm or chilled.
Serves: 4
Cook noodles according to package directions, adding 2 Tablespoons oil to water. Drain and toss with 1/2 of cheese until coated. Add salmon mixture and toss lightly. Season with ground pepper and top with remaining cheese. Serve warm or chilled.
Serves: 4
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Note
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.
