“Don't recall where this recipe came from years ago, but it is one of the few salmon recipes that I really like. Note that 1.75 cups of cold baked salmon can be substituted for the canned salmon. If the final product seems too dry for your taste, additional red wine vinegar and olive oil can be added.”
READY IN:
15mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse & remove skin & bones & other tissue from red salmon, then break into medium-size pieces.
  2. Cook pasta according to box, then chill.
  3. In large bowl, mix together salmon, pasta, carrots, celery, olives, onion & bell pepper.
  4. In smaller bowl, combine vinegar, oils, sugar, oregano, salt & pepper & mix well, then pour it over salmon mixture, tossing carefully to coat.
  5. Serve immediately, or cover, chill & serve later.

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