Search thousands of recipes reviewed by home cooks like you.

Curried Salmon Pasta Salad

Curried Salmon Pasta Salad

USA WEEKEND columnist Jean Carper

USA WEEKEND columnist Jean Carper

A delicious salmon pasta salad is tossed with a vibrant dressing in this great dish featuring all the food groups!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Cook pasta per package directions; drain and rinse. In a large bowl, combine first six ingredients. In a small bowl, combine dressing ingredients. Pour dressing over salad; toss. Refrigerate, or serve at room temperature.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

elite
13

elite

4/7/2009

SO GOOD. I've made this several times and there are never any leftovers. I've only made 2 changes - I do not use pasta simply to cut calories. I serve it tossed with lettuce, spinach or a greens combo; and I never have plain yogurt so I use fat free free mayo. I was skeptical of the apple the first time I made it and only used 1/2 an apple, but the apple is a delicious part of the salad and I always use a whole apple now. I'm so glad this recipe was posted.

Mark Sabadie
11

Mark Sabadie

9/29/2007

The recipe as it is is probably a four or fewer star, but I read the comments prior to making. I doubled the salmon and the pasta and the ratio of pasta to dressing was really good. Very tasty dressing, and now I have leftovers. Next time, I am going to double the apples as well. Very simple to make, but allow a little more time than advertised (to cook the pasta and the salmon). I will definitely make this again! Thanks!

Night Owl
10

Night Owl

7/14/2007

The curry was a bit overwhelming so I would suggest using a tsp rather than a tbsp. I prebaked the salmon with an assortment of dill, garlic & onion powder, salt, pepper, and a dash of lemon zest. It worked wonderfully although using more salmon than what the recipe calls for is fully recommended. I also always use green or granny smith apples with my chicken apple curry soup and thought they would serve better than red in this recipe which was true in my personal opinion. And just to have a lil creative fun I used the bow tie pasta for the that ridge "fin" like look just to go with the salmon feel. Overall not my favorite but definitely a nice twist for impressing guests while trying something very new. . .

Similar recipes