Tangy Salmon Pasta Salad

Submitted by Sesquipedalian Sapp

"Pops with flavor!"

 

• Ready In: 30mins
• Ingredients: 16
• Serves: 6

ingredients

• 1 lemon, juiced
• 59.14 ml onion, minced (marinate in lemon juice while preparing other ingredients)
• 78.78 ml white vinegar
• 44.37 ml raw sugar (dissolved in vinegar)
• 0 sea salt
• 1 garlic clove (mashed with sea salt using mortar and pestle)
• 78.78 ml soy mayonnaise
• 29.58 ml yellow mustard
• 1 pickle, minced
• 59.14 ml sun-dried tomato, minced
• 59.14 ml roasted red pepper, minced
• 236.59 ml thawed peas
• 1 shredded carrot (optional)
• 118.29 ml chopped celery (optional)
• 2 (396.89 g) can cans wild salmon
• 453.59 g elbow macaroni, cooked and chilled

directions

1. Prepare pasta "al dente" per package directions. Drain and cold-shock in ice water to stop cooking process. Drain again and refrigerate.
2. Mince onion, add to the juice of 1 juice lemon, and set aside to marinate.
3. Add sugar to vinegar and set aside to dissolve.
4. Mash garlic with sea salt using mortar and pestle until texture is creamy.
5. Combine mayonnaise, mustard, pickle, tomatoes, peppers, and garlic.
6. Finish sauce by stirring in onion/lemon and vinegar/sugar mixtures.
7. Mix sauce with canned salmon, peas, carrots, and celery until thoroughly combined.
8. Refrigerate for at least an hour before serving.