Salmon Pasta Salad

This is one of our standard, fall back recipes.  I found the original recipe in The Woman's Day Cookbook.  I've tweaked it over the years to meet our own likes.  It's a very quick and easy recipe to make.  It's even in the book of recipes that I gave to oldest child when he graduated from college.

Salmon Pasta Salad

Lemon-Dill Dressing
2/3 cup vegetable oil
6 TBSP lemon juice
1 tsp minced garlic
2 TBSP chopped fresh dill, or 1 tsp dried dill
1 tsp salt

8 ounces pasta, cooked, rinsed, and drained under cold running water  (we use gluten free spaghetti, roughly broken into quarters before we drop it in the water)

1 red onion, chopped roughly
1 can (15 ounces) pink salmon, drained and skin removed

1 16 ounce bag of frozen peas
* NOTE - place the peas, frozen in the bottom of the colander before you drain the pasta.  The heat from the pasta water will thaw the peas out and give them just the right crunch.



Mix the dressing in a small bowl or large measuring cup, mix the ingredients for the dressing.

In a large bowl (or the pot that you cooked the pasta in), combine the peas, pasta, onions, and salmon. 

Whisk the dressing one last time, and pour it over the salad, stir gently to combine.

Serve immediately.

*another note* if you are using gluten laden noodles, this salad will hold well in the refrigerator for up to 24 hours.