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home > recipes > salads and dressings > smoked salmon pasta salad
from NY, US 1 pound of dry penne, or rigati, gemelli, fusilli, or other short-cut pasta, or a combination Salt for the pasta water Olive oil 1 to 2 Tbsp mayonnaise 4 ounce smoked salmon, shredded 1/2 cup finely chopped orange or yellow bell pepper 1/2 cup finely chopped celery 1/4 cup chopped green onions (scallions) 1 teaspoon salt Freshly ground pepper Pinch of dried dill 1 Tbsp lemon juice Bring a large pot of salted water to a boil . Add the pasta. Cook uncovered, at a rolling boil until al dente, or tender, but still a bit firm. Drain and rinse under cold water. (If you are making the pasta ahead of time, stir in a little olive oil to keep the pasta from sticking to each other.) Stir in the rest of the ingredients, adjusting the amounts of mayonnaise, lemon juice, salt, and pepper to taste. Serve chilled or at room temperature. Yield: Serves 6-8.

Smoked Salmon Pasta Salad


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(posted May 13, 2011)

from NY, US

1 pound of
dry penne, or rigati, gemelli, fusilli, or other short-cut pasta, or a combination
Salt for the pasta water
Olive oil
1 to 2 Tbsp
mayonnaise
4 ounce
smoked
salmon, shredded
1/2 cup finely chopped
orange or yellow bell pepper
1/2 cup finely chopped
celery
1/4 cup chopped
green onions (scallions)
1 teaspoon
salt
Freshly ground pepper
Pinch of dried dill
1 Tbsp
lemon juice

Bring a large
pot of salted water to a boil . Add the pasta. Cook uncovered, at a rolling boil until al dente, or tender, but still a bit firm. Drain and rinse under cold water. (If you are making the pasta ahead of time, stir in a little olive oil to keep the pasta from sticking to each other.)

Stir in the rest of the ingredients, adjusting the amounts of
mayonnaise, lemon juice, salt, and pepper to taste.

Serve chilled or at
room
temperature.

Yield: Serves 6-8.



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