How to Make Pasta and Salmon Salad - A Step-by-Step Guide

Looking for a delicious and satisfying salad to add to your meal rotation? Look no further than this Pasta and Salmon Salad! This dish is perfect for lunch or dinner, and is a great way to incorporate heart-healthy salmon into your diet. Packed with fresh vegetables, creamy avocado, and a zesty lemon vinaigrette, this salad is as nutritious as it is tasty.

Salmon is well-known for its high omega-3 fatty acid content, which is essential for brain health and can help reduce the risk of ...

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Ingredients

  • 1 (8 ounce) package tri-colored pasta assortment
  • 3 tablespoons curry powder
  • ¾ pound medium shrimp, in the shell
  • ¼ pound smoked salmon, chopped
  • 1 ½ cups frozen green peas, thawed
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon lemon juice
  • salt to taste
  • ground black pepper to taste
  • 3 tablespoons olive oil

Information

  • Servings: 4
  • Yield: 4 servings

  • Fill a large saucepan with salted water and bring to a boil. Add the curry powder, let it dissolve, then add the pasta. When the pasta is cooked but still firm, drain and cool with running water. Drain again thoroughly and place in a large salad bowl.
  • Fill a large pot with salted water and bring to a boil. Boil the shrimp until they turn pink and curl slightly, 2-3 minutes. Drain, place under cold running water and drain again. Peel and devein the shrimp and set aside.
  • To the pasta add the cooked shrimp, smoked salmon and green peas. In a small bowl stir together the tarragon, lemon juice, and salt and pepper to taste until well mixed. Add the oil and stir vigorously until blended.
  • Pour dressing over pasta dish. Toss well and serve.
  • Nutrition

    481 cal.

    • Total Fat: 15g
    • Saturated Fat: 2g
    • Cholesterol: 136mg
    • Sodium: 418mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 6g
    • Total Sugars: 5g
    • Protein: 33g
    • Vitamin C: 13mg
    • Calcium: 97mg
    • Iron: 7mg
    • Potassium: 498mg