Today’s Simple Salmon Pasta Salad tastes great made with our flash-frozen fillet portions, or with our canned Wild Red™ Sockeye Salmon, which makes it even easier.
This light seasonal recipe couldn’t be simpler or more healthful.
From a reductionist perspective
—which is inherently presumptious given the state of nutrition science, but can help us plan a rounded, healthful diet
—every ingredient in it offers beneficial nutrients and food factors.
Simple Salmon Pasta Salad
- Wild Salmon is a superior source of omega-3s, protein, and vitamin D (calcium, too, if you use our Traditional Wild Red canned Sockeye).
- Wild Salmon, colorful vegetables, and spices all feature ample amounts of potent antioxidants.
- Vegetables are rich in vitamins, minerals, and fibers, plus a variety of anti-cancer phytochemicals.
- Pasta, which too often gets a bad rap, provides protein and brain-fueling carbs. And, if it is rinsed and chilled immediately after cooking, substantial amounts of its carbs convert to resistant starch, which stabilizes blood sugar.
1/2 lb rotini pasta
1/4 cup ripe olives, sliced
1/8 large red, orange, or yellow bell pepper, thinly sliced
2 green onions, chopped
1 cup celery, thinly sliced
1 cup carrots, thinly sliced
‒4 tablespoons organic extra virgin olive oil
2 tablespoons red wine vinegar
1/4 teaspoon crushed organic oregano leaves
1/4 teaspoon sea salt (or to taste)
1/8 teaspoon organic black pepper or organic Lemon Pepper Seasoning
- Broil or pan-cook thawed Salmon portion for 7
‒ 8 minutes. Or, scoop Salmon from can.
- Break cooked or canned Salmon into 1 inch chunks.
- Cook the pasta al dente, according to the instructions on the box, rinse with cool water, then set, covered, in the refrigerator to chill.
- In large bowl, mix the pasta, Salmon, olives, bell pepper, carrots, celery and onion.
- In a smaller bowl, combine the vinegar, oil, oregano, salt and pepper; mix well, then pour this dressing over the Salmon mixture, tossing gently.
- Serve immediately (or cover, chill and serve later).