Salmon and Spinach Seafood Pasta Salad Recipe
This very easy seafood pasta salad recipe blends canned salmon with pasta, spinach and parsley. The dressing is made with extra-virgin olive oil, wine vinegar and a little salt and oregano. This might sound very basic but the flavor of the finished dish is really impressive because this tastes great. The recipe makes enough for two hearty portions, although this would feed four as a light meal.
Shell pasta is known as conchiglie. You can also get conchiglioni which is large shells instead of the small ones you need to make this seafood pasta salad recipe. Feel free to use penne, spiral pasta or any other shape you like. The shell shape is good when making seafood recipes though, because shells are to do with the sea, so it fits with the overall concept of the dish.
Using canned salmon keeps the cost and preparation time down, although you can use cooked salmon filets if you like, ensuring they are skinless and boneless before you begin. Pan-fry, poach or steam the salmon, then flake it and add to the recipe. Another idea is of course to use leftover cooked salmon filets. They would add a gourmet touch. Canned salmon tastes good but fresh salmon is even nicer.
- 15½ oz can salmon
- 8 oz uncooked conchiglie (shell-shaped pasta)
- 4 cups torn fresh spinach leaves
- 2 tablespoons chopped fresh parsley
- ¼ cup grated parmesan
- ¼ cup extra-virgin olive oil
- ¼ cup tarragon wine vinegar
- ¾ teaspoon garlic salt
- ¾ teaspoon crushed oregano
- Cook the pasta in a very big pot of salted boiling water until tender, adding the spinach halfway through.
- Drain well and allow to cool.
- Drain the salmon and reserve 1 tablespoon of the liquid for the dressing.
- Flake the salmon and toss it with parsley and the cooled pasta/spinach mixture.
- Whisk the extra-virgin olive oil, wine vinegar, garlic salt and oregano together to make the dressing.
- Stir in the reserved salmon liquid if the dressing is too thick.
- Toss the salad with the dressing and serve sprinkled with parmesan.
This is a very simple recipe to make. You can start cooking the pasta immediately and throw in the spinach after a few minutes have elapsed. While they are cooking you can whisk the dressing ingredients together. This really does not take long to make. Serve it warm or chilled. The salmon will give you an ocean flavor and the shell-shaped pasta continues the theme. Spinach adds freshness and nutrients and the dressing is tasty too. Serve this on a bed of baby salad leaves, or just as it is. This would be a nice salad to take to work for lunch. It is mayonnaise-free and the salmon is cooked and canned, so it does not require constant refrigeration.
Check Out Some of Our Other Hot Content
Leave a Reply
- Cobb Salad with a Mexican Seafood Twist May 9, 2016
- Simple Cucumber and Onion Salad April 24, 2016
- Classic Potato and Egg Salad with Chives April 15, 2016
- Greek Cucumber and Tomato Salad with Kalamata Olives April 1, 2016
- Chipotle Ranch Potato Salad with Sausage and Corn March 26, 2016
- Mexican Rice Salad with Tuna and Vegetables March 21, 2016
- Vegetarian Summer Five Bean Salad March 13, 2016
- Healthy Waldorf Salad with Baby Spinach March 6, 2016
- Corn and Pasta Salad with Tuna February 28, 2016
- Simple Chopped Egg Salad Recipe February 21, 2016
- Home (16847 Views)
- Lobster Seafood Salad Recipe with Green Onions (8812 Views)
- An Easy Grilled Bean Salad Recipe (3322 Views)
- Warm Grilled Veggie Salad (3288 Views)
- Grilled Pineapple Salad (3128 Views)
- Sweet and Spicy Thai Grilled Vegetables Salad (2644 Views)
- Super-Easy Recipe Four Bean Salad with a Lemon Dressing (2511 Views)
- Asparagus Salad Recipe with Eggplant and Bell Pepper (2435 Views)
- Warm Chicken Breast for Salads Recipes (2407 Views)
- Marinated Chicken Salad with Eggplant (2400 Views)
- Grilled Salad Recipe with Halloumi Cheese (2368 Views)
- Healthy Grilled Bell Pepper Salad (2326 Views)