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Cold salmon and pasta

Prep Time 20 minutes minutes
Cook Time 20 minutes minutes
Servings 6 minutes

Ingredients

  • For the Cold salmon and pasta:

  • 8 ounces small shell pasta or bowtie pasta
    8 ounces salmon, cooked, boned and skinned
    3 medium carrots
    1 bunch watercress
    1 cup Italian olives
    2 tablespoons capers, rinsed

    Dressing:
    1/2 cup olive oil
    1/4 cup lemon juice
    1 tablespoon Dijon mustard
    1 clove garlic, minced
    1 teaspoon dry tarragon
    to taste, salt and ground black pepper
  • Directions

    • Cook the pasta to al dente stage, drain, and run under cold water, and drain again.
      Flake the salmon and refrigerate.
      Peel and slice carrots into 1/4 inch rounds. Cook in salted boiling water for 10 minutes. Drain.
      Wash watercress, drain and remove coarse stems.
      In a large bowl, combine and mix the dressing ingredients. Add the cooked pasta, salmon, carrots, watercress and olives. Toss and chill before serving.

    Find it online:

    https://pageturnercookbooks.com/recipe/1873-Cold-salmon-and-pasta