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Smoked Salmon Pasta Salad

Smoked Salmon Pasta Salad


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Simple pasta salad with smoked salmon, orange bell peppers, celery, green onions, lemon juice, and mayonnaise.

Photography Credit:Elise Bauer

One of the challenges of the holidays is keeping everyone fed when the family comes to town.

We’re always looking for dishes that can feed lots of people well, without a lot of hassle, and that are relatively easy to store. Better yet if it can use up holiday feasting leftovers.

Here is a simple smoked salmon pasta salad that used up the last of some smoked salmon we had for a gathering.

I take no credit for the idea; I shamelessly reproduced the recipe from a lovely pasta salad I had at a friend’s house the other day.

It must be my dad’s midwestern roots taking hold in me. Of all the beautiful dishes at the table, including roast goose and prime rib, the one I kept going back to for seconds was this pasta dish brought by Peg’s friend Jackie.

So simple, but so good!

The little bits of smoked salmon do pretty much all the heavy lifting as far as flavor goes. There’s just enough mayo so the salmon sticks to the pasta. The celery and bell pepper provide color, coolness, and crunch.

Smoked Salmon Pasta Salad Recipe

This recipe can easily be halved or doubled.

While the pasta water is heating, prep the other ingredients.

Ingredients

  • 1 pound of dry penne rigati, gemelli, fusilli, or other short-cut pasta, or a combination
  • Salt for the pasta water
  • Extra virgin olive oil
  • 1 to 2 tablespoons mayonnaise
  • 4 ounce smoked salmon, shredded
  • 1/2 cup finely chopped orange or yellow bell pepper
  • 1/2 cup finely chopped celery
  • 1/4 cup chopped green onions (scallions)
  • 1 teaspoon salt
  • Freshly ground pepper
  • Pinch of dried dill
  • 1 tablespoon lemon juice

Method

1 Cook the pasta: Bring a large pot of salted water to a boil (use a tablespoon of salt for every 2 quarts of water). Add the pasta. Cook uncovered, at a rolling boil until al dente, or tender, but still a bit firm.

Drain and rinse under cold water. (If you are making the pasta ahead of time, stir in a little olive oil to keep the pasta from sticking to each other.)

Note that if you are using different kinds of pasta, you may want to cook them separately as different types of pasta cook at different rates.

2 Stir in the rest of the ingredients, adjusting the amounts of mayonnaise, lemon juice, salt, and pepper to taste.

Serve chilled or at room temperature.

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Smoked Salmon Pasta Salad

28 Jul, 2020 Smoked Salmon Pasta Salad Joanne Rappos mains Rich and creamy salmon pasta salad loaded with veggies and with a tangy yoghurt dressing seafood pasta, pasta salads salads, salmon, pasta

This bright and flavorful smoked salmon pasta salad with arugula, peas and asparagus and a creamy tangy yoghurt dressing is done and ready in under 20 minutes and sure to become a summertime favorite. My husband loves smoked salmon and can eat it on its own. He especially loves it over cream cheese and a bagel. I thought I would combine those same flavours, switch out the carb and add some extra greens and veggies to make this a full meal or also a great side. Feel free to use any shape pasta you prefer I just recommend it’s a short pasta. I’m partial to shells and I always use gluten free pasta but you can use regular pasta too - cooked according to the package directions. I cook mine 1 minute longer usually when I’m making pasta salad because as pasta cools it’s starch and texture changes and this can give cooled/chilled pasta the texture of undercooked pasta. So an extra minute of boiling is quite fine or even recommended.

It’s such a delicious make-ahead recipe perfect for a summer picnic, bbq or lunch. It can easily be doubled to feed a crowd at a potluck or any larger gathering. If I’m making this ahead of time I usually make it the morning I plan to serve it or overnight and usually hold off on adding the arugula until just before serving so that it doesn’t wilt overnight. If arugula isn’t your favorite thing you can easy swap it out for baby kale which holds up in a pasta salad well or you can use baby spinach also for a mellower green. I love my pasta salad loaded so I went with the peas and asparagus but this is just as good with just the pasta and the salmon and the luscious yoghurt dressing. The peas and asparagus are an easy and fab addition and are cooked right in the same pot as the pasta, and the dressing can easily be whipped up in the serving bowl. Then simply toss and enjoy. It&rsquos the perfect fresh and lighter dinner or lunch option and makes a great brunch option too.

The yoghurt dressing and the salmon makes it irresistibly creamy, rich and full of deliciousness. The yoghurt based dressing is so simple to make and is perfect with this pasta salad - we love it and use it in a lot of other salads too. The smoked salmon is best chopped up into bite-sized pieces, which makes it easier to mix through the pasta salad and also ensures that there’s a piece of salmon in each bite. You will be going back for seconds I assure you. It’s a yummy one! Enjoy!

Recipe

Ingredients

For the pasta salad

  • 8 ounces large shell pasta
  • 1 cup frozen peas
  • 1 cup asparagus trimmed and cut into ½ inch pieces
  • 1 tablespoon of olive oil
  • 1 cup packed baby arugula
  • 6 ounces smoked salmon, torn or chopped into 1-inch pieces

For the creamy tangy yoghurt dressing

  • ½ cup greek yoghurt
  • 2 tablespoons avocado mayonnaise or regular mayo
  • 1 tablespoon Dijon mustard
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons minced dill
  • 3 tablespoons minced parsley
  • 2 tablespoons thinly sliced chives
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper

Directions

Whisk together the yogurt, mayonnaise, and mustard in a medium bowl until well blended. Whisk in the olive oil, dill, parsley, chives, lemon zest, and lemon juice. Season to taste with salt and pepper.

Cook pasta according to package directions, add asparagus 3 min before pasta is done and peas 1 minute before time. Drain, rinse with cold water and drain well. Transfer to large bowl and toss with 1 tbsp of olive oil and set aside

Pour the dressing over the pasta mixture and stir to thoroughly incorporate. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. Taste the salad again for seasoning before serving, adding more salt or pepper if needed.


Recipe: Smoked Salmon Pasta Salad

Ingredients

  • 8 Ounces Pasta, wheat-based or gluten-free (I used this Barilla Piccolini Penne for gluten-free, we like TJ’s corn-based penne)
  • 1/3 Cup Mayo, vegan or regular (I used Earth Balance Mindful Mayo)
  • 1/2 Tablespoon Lemon Juice
  • 1 Teaspoon Old Bay Seasoning
  • 1/8 Teaspoon Pepper
  • 6 Ounces Smoked Salmon or Lox, diced into little flavorful morsels
  • 1 Cup Peas, fresh or frozen and defrosted
  • 1 Green Onion, sliced
  • 1/2 Red Bell Pepper, diced (about 3/4 cup)

Instructions

  1. Cook the pasta according to the package directions, and rinse it with cool water.
  2. Whisk together the mayo, lemon, old bay, and pepper in a small dish.
  3. Add the mayo mixture and all of the remaining ingredients to the pasta in a large bowl.
  4. Serve, or cover and refrigerate until ready to eat.

Preparation time: 15 minute(s)

Diet tags: Gluten free, Dairy free, Nut free, Peanut free, Sugar free, optionally Egg free, and optionally Gluten free


Cold Smoked Salmon Pasta Salad

It is officially the time of year when I begin to hate my oven. And my kitchen. And food in general. It is just too hot to bother.

Summer is when the cooling staples come out to play: vegetable salads and watermelon, simple sandwiches and the ever classic pasta salad.

The thing that I appreciate about pasta salad, is that you can cook up a huge batch of noodles, shock them in cold water, toss everything with a bit of oil to keep it from sticking, pop them in the fridge and then make a different pasta salad every night, while only heating up the kitchen once. Everyone wins.

I have to confess to another oven-less shortcut here… I found some really lovely smoked salmon at the grocery store and decided that it would find a new home in a pasta salad. One more way NOT to turn on the oven. The smokey-sweet salmon created just a hint of grills and cookouts without a hint of heat.

Most pasta salads are swimming in mayo – and I confess, this one makes use of it. But only a dollop or so. Most of the flavor comes from lemon juice and fresh herbs and tart tomatoes. Start to finish, this salad took me less than 20 minutes to make and was enough for dinner for 2.


Smoked Salmon Pasta Salad - Recipes

Ingredients

* 320 g penne
* 240 g smoked salmon
* 60 g hazelnuts D.O. Reus Pizarro Borges
* A dash of Borges extra-virgin olive oil
* Salt and pepper to taste
* A pinch of chopped fresh dill

For the sauce
* 150g grated mild blue cheese (together with any other cheeses of your choice)
* 200 ml Borges Natura hazelnut drink
* A pinch of nutmeg
* A pinch of cumin

Step by Step

Boil the penne following the instructions on the packet.

Strain and drizzle with a little extra-virgin olive oil to stop it sticking and to add some flavour. Leave to cool and add the chopped hazelnuts and the smoked salmon cut into thin strips. Add salt, pepper and dill.

For the sauce, melt the cheese(s) in a saucepan and add the hazelnut drink, nutmeg and cumin. Stir well to bind all the flavours together.


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A quick and easy midweek recipe for creamy smoked salmon pasta with peas

If I go for a quick pasta dish then I usually opt for a healthy smoked salmon pasta with tomatoes and capers, but sometimes it’s nice to fall back on a tasty family favorite for those times when I want to be a little indulgent. It’s simple, but tastes fancy, thanks to creamy crème fraîche. Be prepared to be amazed — crème fraîche has an amazing ability to make things taste gooood. And the best part about this dish is that with just a handful of ingredients you can get dinner on the table in 20 minutes — make a green salad, and you are still under 30 minutes!


Smoked Salmon Pasta Salad - Recipes

Ingredients

* 320 g penne
* 240 g smoked salmon
* 60 g hazelnuts D.O. Reus Pizarro Borges
* A dash of Borges extra-virgin olive oil
* Salt and pepper to taste
* A pinch of chopped fresh dill

For the sauce
* 150g grated mild blue cheese (together with any other cheeses of your choice)
* 200 ml Borges Natura hazelnut drink
* A pinch of nutmeg
* A pinch of cumin

Step by Step

Boil the penne following the instructions on the packet.

Strain and drizzle with a little extra-virgin olive oil to stop it sticking and to add some flavour. Leave to cool and add the chopped hazelnuts and the smoked salmon cut into thin strips. Add salt, pepper and dill.

For the sauce, melt the cheese(s) in a saucepan and add the hazelnut drink, nutmeg and cumin. Stir well to bind all the flavours together.


Smoked Salmon Pasta Salad

Being Italian, I can confidently say that I am a pasta person through and through. I grew up eating pasta and gravy with my cousins, filling my belly with creamy Alfredo pasta on Christmas eve and having homemade meatballs on Sundays.

Now that I've been living gluten-free for almost two years, I have embraced a new world of pasta. Rice have entered my life in a big way. In a way I never thought it would be possible, especially when I've inherited that pasta gene, but I no longer miss that gluten-filled pasta that I once knew and loved.

But my belly is thanking me for it.

I'll be the first to tell you that gluten-free pasta is not the same as its glutinous counterpart. But I've come to appreciate its unique texture and whole-grain flavor. But most importantly, gluten-free pasta has allowed me to continue to embrace my Italian heritage and has given my body the chance to love Italian food again.

Pasta salad was one of those Italian dishes that was never my thing. There's always been something about it that threw me for a loop. I mean, I'm the kind of girl who likes her gluten-free pasta smothered in tomato gravy or a creamy “cheese” sauce. Oily, cold pasta was the last thing I wanted.

But I've realized now it was just that I'd never found that perfect recipe.

One of the things I love most about pasta is it's flexibility. It's one of those ingredients that isn't stressful. It's easy going.

It loves all types of different ingredients, but one of its favorite thing to hangout with is vegetables. They're soul mates. They go together like peanut butter and jelly.

And this pasta salad is like nothing I've had before. Its bright and colorful, but also light and satisfying at the same time.

It's basically all of my favorite things In one bowl: salmon, spinach, cherry tomatoes and lemon. A fresh, summery, in-season mix of fabulous ingredients.


Easy Salmon Orzo Pasta Salad

The end of the season&rsquos harvest of cucumbers, tomatoes, and spinach are so fantastic in this salad. Basically whatever you like goes with this delicious pasta salad that is good no matter what time of year it is.

With my Greek Freak vinaigrette, this pasta salad is bright, bold, and packed with spinach, olives, tomatos, and allll the feta cheese. Not to mention beautiful with all of the bright colors!

Check Out My Grilled Salmon Recipe here!

I know, it&rsquos almost time for good old comfort food with the leaves starting to turn and the temperature starting to cool, but why not hang on to summer as long as we can!

Pasta salads are always a mainstay for us at summer barbecues, but I also like to include them as sides for fall cooking, and this pasta salad packed full of protein is perfect for an easy, satisfying lunch.

Make an easy Greek Vinaigrette!

This pasta salad features salmon that was grilled on our wood-pellet grill and features one of my favorite seasoning mixes in existence, Mediterranean Blend seasoning by Spiceology. (Not sponsored! Just love them! Also, did you know a food blogger co-founded that company? So amazing!)

Serve this Easy Salmon Orzo Pasta Salad as a main dish with warm crusty bread, or pack in a lunch box for a great protein packed lunch or snack.

Easy Salmon Recipes

You guys probably already know about all of the health benefits that salmon packs, you&rsquore sure to love some ideas on how to use the leftovers.

Delicious and easy salmon recipes:

Want to freeze your leftover salmon?

I recommend flaking your salmon and vacuum sealers, in heavy-duty freezer bags (bonus points for sucking out as much of the air as possible), or wrap it tightly in heavy duty aluminum foil. It will keep for 4-6 months in the freezer.

If you aren&rsquot so into frozen fish, some other delicious ideas for leftover salmon are salmon stuffed mushrooms, salmon cakes, salmon salad sandwiches, and salmon fried rice.

What is Orzo pasta?

The word &ldquoOrzo&rdquo is Italian for barley. It gets its name because of its grain-like shape. Don&rsquot be fooled, it is not a grain or rice.

At 200 calories per 2-ounce serving, it provides 2 grams of fiber. (Portion hack! 1/3 cup of dry Orzo, a 2-ounce serving, equals 4/5 cup cooked pasta). Choose whole wheat and the fiber content goes up to almost 6 grams.

Orzo pasta is so versatile you can prepare more than you need for this dish, and then use the extra to make another of my go-to side dishes such as:

Great ideas for tomorrow night&rsquos dinner side or lunch for the kids!

I also have soup ideas here and orzo pasta is delicious in any soup that calls for pasta. Don&rsquot feel like making homemade noodles? Whip up a batch of this homemade turkey noodle soup (you can use chicken too) and toss in some orzo instead of dumplings or homemade noodles.


BROWSE THE COLGIN COOKBOOK

Ingredients:
1 can sockeye salmon 16 oz.
1/8 tsp. COLGIN NATURAL PECAN LIQUID SMOKE
½ cup mozzarella cheese cut in1/4 inch strips
½ cup fresh parsley
12 oz. rotini pasta cooked and drained
tomato wedges
salad greens of your choice
grated parmesan cheese

Lemon Dressing
½ cup olive oil
2 teaspoon lemon juice
1 tablespoon salmon juice
1 clove garlic minced
½ teaspoon dillweed
½ teaspoon grated lemon rind
¼ cup parmesan cheese

Instructions:
Cook pasta and drain. In large bowl combine dressing ingredients set aside. In another bowl break salmon in to chunks and mix with liquid smoke, then add mozzarella, parsley and pasta, add lemon dressing and toss lightly. Serve over greens with tomatos and sprinkle with parmesan cheese. Wash all vegetables.

Utensils:
pasta pot
1 large bowl
1 med. Bowl

RECENTLY ADDED

RECIPE CATEGORIES

BROWSE BY COLGIN PRODUCT

NOW you may have "Smoke Flavor" the convenient way! Liquid Smoke comes in a bottle with shaker top and is prefect whenever smoke flavor is desired.

Introducing Colgin's gourmet hickory flavored worcestershire sauce! Colgin's worcestershire sauce uses only the finest ingredients and is bursting with flavor!



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