Salmon Pasta Primavera Salad Recipes

PASTA PRIMAVERA WITH SALMON

Steps:

• Cook pasta according to package directions, adding the green beans and the frozen spinach during the last 5 minutes of cook time. Drain and set aside.
• Whisk together cornstarch and heavy cream, set aside.
• Heat a grill pan over medium heat. Season the salmon with oregano, basil, and salt. Place salmon skin side down and cook for 3-4 minutes per side or until salmon is flakey. Remove salmon, and set aside.
• Spray the grill pan with non stick spray. Add zucchini and squash to the grill pan.
• Saute vegetables for 4 more minutes or just until veggies begin to soften. Stir in cherry tomatoes and cook until cherries begin to wrinkle and soften.
• Place a saucepan over medium heat and heat olive oil. Add garlic and cook for 1 minute. Whisk in the chicken broth, heavy cream mixture and Parmesan cheese, stir. Reduce heat and allow sauce to thicken for 3-5 minutes.
• Toss pasta with sauce, fresh spinach and vegetable, turning to coat. Serve pasta with salmon.

SALMON PASTA PRIMAVERA

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the broccoli, onion and green pepper in 2 tablespoons butter until vegetables are tender. Add garlic; cook 1 minute longer., In a large saucepan, combine the sauce mix, milk, water, salt, pepper and remaining butter. Cook over medium heat until thickened. Add the salmon and heat through. Drain pasta; add to vegetable mixture. Top with sauce and gently toss to coat. Sprinkle with bacon if desired.

PRIMAVERA PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and rinse under cold water until no longer hot; set aside.
• To make the dressing, combine the mayonnaise, milk, sour cream, parsley, chives, mint, lemon zest and juice, 1 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons Parmesan in a small bowl. Set aside. Before tossing, splash in more milk if needed for thinning.
• In a large bowl, combine the pasta, broccoli, tomatoes, peas, asparagus, carrots and leeks. Pour over the dressing and toss to coat. Top with the remaining tablespoon of Parmesan and some black pepper. Refrigerate for at least 4 hours and up to overnight.

SALMON PASTA SALAD

Steps:

• In a large bowl, toss the pasta, salmon, tomatoes, cucumber and onion. For dressing, combine the oil, lemon or lime juice, dill, garlic, salt and pepper; mix well. Pour over pasta. Cover and chill. Serve over lettuce.

PASTA PRIMAVERA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
• While pasta cooks, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender-crisp, 2 to 6 minutes. Drain pasta and asparagus and chill until ready to use, at least 10 minutes.
• Meanwhile, combine mayonnaise, sour cream, ranch dressing mix, dip mix, and Italian dressing mix in a bowl.
• Assemble chilled rotini, asparagus, ham, romaine, cucumber, and avocado in a large bowl. Top with mayonnaise dressing mixture and toss. Chill for at least 30 minutes before serving.

WILD ALASKAN SMOKED SALMON PASTA PRIMAVERA

Steps:

• Cook the pasta according to directions on the package.
• While the pasta is cooking, prepare the sauce:.
• Heat the oil and add the red pepper strips, cook 5-7 min over med-high heat.
• add in the garlic and cook another minute.
• Add the heavy cream and bring to a boil.
• Add in the shredded cheese and stir until well combined.
• Place the pasta into a large bowl, add the peas, the salmon broken into pieces, and the sauce. Combine very well.
• Eat and enjoy!

SALMON PASTA PRIMAVERA SALAD

Steps:

• Cook pasta according to package directions.
• Place salmon steak in a microwave-safe dish; pour 1/4 cup chicken broth over salmon. Cover dish, venting and cook on high for 2 to 3 minutes, until salmon is just opaque. Cool, covered. Remove bones and skin from cooled salmon; flake and set aside.
• Meanwhile, process cottage cheese, mayonnaise, 2 T. chicken broth, and vinegar in a food processor or blender until smooth; stir in onion, garlic, dill, salt, and pepper. Set aside.
• Add green beans to past cooking water about 3 minutes before pasta is done. When pasta is ready and green beans are crisp-tender, drain well; place in a large bowl, tossing with remaining 2 T. of chicken broth to moisten. Set aside to cool for 10 minutes.
• Toss pasta and green beans with reserved cottage cheese mixture to coat completely; stir in cucumber, zucchini, and tomatoes. Refrigerate, covered, 30 minutes.
• Serve pasta mixture on individual serving plates lined with spinach leaves and top with flaked salmon.