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  • Weyand's Chef

Salmon Pasta Salad


2, 8 ounce salmon steaks, 1 inch thick

1 recipe Court Bouillon (see Accompaniments, Marinades section)

1 package noodles

1 cup thinly sliced carrots

1 tablespoon olive oil

1/2 cup thinly sliced celery

1/2 cup sliced green onions

1/2 cup chopped green pepper

1/4 cup toasted pine nuts

1/2 cup mayonnaise

1/2 cup ranch salad dressing

1/4 teaspoon salt

1/8 teaspoon pepper

1 medium tomato, seeded and chopped (about 1 cup)

1/2 cup sliced black olives


Poach salmon in court Bouillon as directed. Drain and discard poaching liquid. Chill salmon 2 hours. Remove skin and bones, if necessary, and flake meat. Set aside. Prepare pasta as directed on package, adding carrots to boiling water during last 1 minute of cooking time. Rinse pasta and carrots with cold water. Drain. Place in large mixing or salad bowl. Add oil and toss to coat. Add celery, onions, green pepper, salmon, and pine nuts and mix well. In a small mixing bowl, combine mayonnaise, ranch dressing, salt, and pepper. Add mayonnaise mixture to pasta mixture, stirring gently to coat. Serve immediately or cover and chill until serving time. Top each serving evenly with tomatoes and olives. Serves 6.

Recipe obtained from America's Favorite Fish Recipes by The Freshwater Angler. Recipe by Vicki J. Snyder.

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