Recipes Jamaica

Pink Salmon Pasta Salad


1 can (14.75 oz) Salmon, drained and flaked (remove skin & bones as desired)

5 cups cooked, chilled spiral pasta

1/2 cup sliced carrots

1/2 cup sliced celery

1/2 cup broccoli florets

1/3 cup sliced black olives

1/4 cup sliced green onions

1/4 cup julienne sliced green bell pepper

2 tablespoons grated Parmesan cheese


1/2 cup red wine vinegar

1/4 cup vegetable oil

1 teaspoon granulated sugar

1 teaspoon dry oregano

1 teaspoon ground black pepper

1/2 teaspoon salt


Prepare pasta according to package directions. Set aside. Combine salmon, pasta, carrot, celery, broccoli, olives, green onion, bell pepper and Parmesan cheese. In small bowl combine red wine vinegar, oil, sugar, oregano, black pepper and salt for dressing. Pour dressing mixture over salmon and pasta mixture, toss gently.

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