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Holly's Smoked Salmon Pasta Salad

Holly's Smoked Salmon Pasta Salad

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    55 m
BLUEYEDFRENCHGIRL

BLUEYEDFRENCHGIRL

A nice warm weather pasta salad!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 56.8g
  • 18%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 1033 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil, and add farfalle pasta. Cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water. Transfer to a serving bowl, and gently toss with the olive oil until all the pasta is coated. Cover, and chill at least 30 minutes.
  2. Arrange the cucumber slices around the edges of the pasta. Top pasta with smoked salmon, tomato, and red bell pepper. Season with salt and pepper. Top with Monterey Jack cheese and salad dressing to serve.
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Reviews

HAROLDRENN
57

HAROLDRENN

12/22/2003

What a wonderful combination of salmon,pasta, and exquisite ingedrients. I think the measured amounts of the combined ingredients makes this recipe work, it savors the palate. The taste is lasting and makes a flavor statement. Try it yourself and see what I am saying about the satisfying taste. Good job Holly And this is called a salad!!!!!

FSUGABRIELLE
45

FSUGABRIELLE

1/21/2007

Because I didn't have some of the ingredients in the house that I thought I had, I changed the recipe just a bit, substituting the blue cheese dressing with a light olive oil Italian dressing, and adding some capers and dill. I also used feta cheese and mixed it and the other ingredients throughout the pasta instead of just topping it. Yum!

ESSIEPOO
38

ESSIEPOO

5/28/2007

This salad had a great combination of ingredients and a nice flavor. We tried it with blue cheese dressing and it was just "okay" but when we used italian dressing it was excellent. Thanks for the yummy recipe!

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