Simple Salmon Pasta Salad
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.
1/2 lb rotini pasta
One (6 oz) wild Salmon portion (Sockeye, King, or Silver) OR one can (7.5 oz) Wild Red™ Sockeye Salmon (traditional, skinless-boneless, or no-salt-added)
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
2‒4 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
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