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In the Kitchen with Vital Choice

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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 dietevery ingredient in it offers beneficial nutrients and food factors.
  • 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.

Simple Salmon Pasta Salad

Serves 4

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
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).

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