Cold salmon and pasta

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Photo: wefacecook.com

Prep Time:
20 minutes
Cooking Time:
20 minutes
Servings:
6


  • For the Cold salmon and pasta:
  •  Tags for<b>Cold salmon and pasta
  • Tags for Cold salmon and pasta
  • main ingredients:
  • salmon Pageturner Cookbook
  • pasta Pageturner Cookbook
  • watercress Pageturner Cookbook
  • carrot Pageturner Cookbook
  • olive-oil Pageturner Cookbook
  • type of dish:
  • buffet Pageturner Cookbook
  • Country cuisine:
  • Italy Pageturner Cookbook
  • specific recipes:
  • quick-and-easy Pageturner Cookbook
  • season and occasion:
  • Summer Pageturner Cookbook
  • Type of meal:
  • buffet Pageturner Cookbook
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    Ingredients

    • 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.

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