I scaled back the recipe by halving it and I have really enjoyed the small portion I've sampled: I've made it for take-to-work lunches for the next few days. Though I don't see it lasting for many days! Delicious blend of flavours. I used penne pasta, kalamata olives, roasted red pepper (from my Greek delicatessen) and I added a few drops of lemon juice, a sprinkling of garlic powder, a couple of grindings of a rosemary and sage herb blend and I added some chopped walnuts just before serving. I'll also be keeping those separate from the next few serves I eat and again adding them just before serving. They added some additional crunch to a fabulously flavoursome salad that I'll certainly be making again throughout the summer. Thank you for sharing another super-star recipe, Sydney Mike!
I made this using canned salmon, with a few amount adjustments, this was thoroughly enjoyed by my family! thanks for sharing Sydney!...Kitten:)
This salad is fantastic! The blend of flavors make it exquisite...a great light fare!
I was looking for a healthy salmon salad and came upon this recipe. Boy am I glad I did! We absolutely loved this dish. I made blackened salmon and used whole grain rotini for a healthier version. Didn't have any celery but we still had plenty of crunch with the orange and red bell peppers. I used only EVOO for the dressing and added garlic powder and some crushed red pepper flakes for our own tastes. This was even better the next day and it will definitely be a keeper in this household. Thank you for posting this awesome recipe !!
Loved this yummy pasta salad. It's wonderful that it has no mayo, so it's not loaded with fat....plus all the beautiful vegetables. I halved the recipe, but increased the black olives just a bit....love them. I used kalamata olives, and loved the saltiness they contributed to the salad. The only thing I might add is a tiny bit of roasted garlic or garlic powder....wouldn't want to use raw garlic. Made for PRMR tag....thanks for posting!
We really liked this. I cut it back to 2.5 servings, then served as a side dish with steak. I used a small piece of salmon that I had grilled earlier, and substituted sun dried tomatoes for the celery. I liked that this salad had so much vegetable content in it, so I didn't need to make an extra vegetable side dish. The dressing was very good, a nice compliment to everything else in the dish. Thanks for posting!
Deffinately a keeper!!!!
First: thanks for the recipe! I really enjoy this dish and make it often. Variations: I use fresh salmon (baked in the oven). I also use tonnes more veggies; for a box (6-8 servings) of wholewheat pasta, I will use 1 large carrot, 3 peppers (red, orange, yellow), and maybe some blanched asparagus or another type of vegetable. I will make more dressing and only use EV Olive Oil. Once, I added some crumbled feta - not bad but maybe not for everyone.
DH enjoyed this for his dinner tonight. I left out the carrots & celery but added diced tomatoes. Made for Please Review My Recipe Tag
I think a full pound of pasta is too much, you could easily reduce it by as much as half. And it took me a bit more than 15 minutes to wash and slice up all those veggies. But my husband and I both LOVED IT! Really tastes great!