Tuesday, February 23, 2010

Salmon Pasta Salad

Ok, so maybe it's time to update this thing? I just haven't been in the mood to take pictures of food lately. Oh well. Here's one for ya. I wanted to do something different with the salmon so I decided some sort of pasta salad sounded good. You can really put any veggies you want in here. I searched a few recipes and ended up combining a few to come up with a tasty dressing. We wanted a mayo-free dressing to keep it on the healthy side.

1 lb. pasta (elbows, rotini, etc.) - I used Ronzoni Healthy Harvest Fusilli
2 (8-10) oz. salmon fillets or 2 (7.5 oz.) cans of salmon
1/2 cup vegetable oil
1/2 cup olive oil
1/3 cup red wine vinegar
1/3 cup balsamic vinegar
1 tbsp. dill weed
2 garlic cloves, minced or pressed
1 tsp. salt
1/2 tsp. black pepper
1 tsp. thyme
1-2 tbsp. Dijon mustard
1 bell pepper, chopped (I used yellow)
1 cucumber, seeded and chopped or half of an English cucumber, chopped
1-2 celery stalks, chopped
1 avocado, chopped
handful of fresh parsley, chopped

Bring a pot of water to a boil and cook the pasta according to the directions on the box. In the meantime, set the broiler to high and salt and pepper both sides of the salmon. Broil the salmon for 5-6 minutes per side or until it flakes apart.

For the dressing, whisk together the oils, vinegars, dill, garlic, salt, pepper, thyme and mustard. Cut up all your veggies and toss them in the dressing.

When the salmon has cooled slightly, either flake apart or lightly chop to break it apart. Add this to the dressing and toss.

Finally add in the pasta and parsley and toss once again to evenly coat everything.