Salmon Pasta Salad

One Saturday morning my phone rang. Friends were driving down to Key West and wanted to stop in. It happens a lot! They were coming all the way from Sarasota, and all that driving makes you hungry.

I wanted to put out some food and I had 45 minutes. Here's what I did.

I made a big green salad and boiled two pounds of shrimp for a quick shrimp cocktail. Then I set out a fruit platter, bagels, veggie tuna salad, veggie cream cheese, a wedge of brie, a block of cheddar, and a small relish tray.

I cooked some pasta and mixed it with vegetables, mayo, sour cream, and a can of salmon. I had a full meal in a half hour.

My friends went back for seconds and told me this one needed to be on Cooking in The Keys.

Makes 4 servings

Note: I'm using a 7 ounce can of salmon. Sometimes salmon is packed in a 5 ounce can. Either one will work. If you see big pieces of salmon skin, you can remove them.

• Fusilli (bowties), rotini, shells, or elbow macaroni
• cooking spray
• Canned salmon
• Mayonnaise
• Sour cream
• Dijon mustard
• Fresh dill
• Celery
• Bell pepper, diced
• Red onion or scallions
• Capers, drained and rinsed
• Salt and black pepper

Pasta: I'm using fusilli pasta. It's shaped like little bowties. It works great for this salad because each piece holds a bit of the creamy dressing inside. Small shells (not the tiny ones) or any other small pasta shape will work too.

Salmon: Use canned wild Alaskan sockeye salmon, drained and flaked. Solid pink or red salmon packed in water both work. You can also use leftover cooked salmon from dinner or 4 ounces of smoked salmon.

Onion: Use scallions or a grated red onion. You can grate an onion on the large hole of a box grater for a flavor boost.

Mayonnaise: Mayo can be subbed with plain Greek yogurt or yogurt mixed with sour cream. I also use sour cream. If you prefer, use all mayonnaise.

Veggies: Add what you have. Any color bell pepper would work.

Gluten-Free Option: Substitute gluten-free pasta such as Jovial shells or bowties made with rice flour. I would avoid gluten free pasta that's bright yellow and made with corn. The salad might taste like a tortilla.

1. Bring a pot of salted water to a boil. Cook the pasta until al dente. Drain and rinse under cold water. Spray with a little cooking spray or a teaspoon of oil so it doesn't stick together.
2. In a large bowl, whisk the mayonnaise, sour cream, Dijon, and dill.
3. In a separate bowl, toss together the celery, bell pepper, peas, and onion.
4. Add the cooked and cooled pasta to the vegetables and stir.
5. Add the dressing and mix well so everything is coated.
6. Gently fold in the salmon and capers.
7. Cover and chill until serving.
8. Before serving, taste and adjust with salt, pepper, and a little more mayo if it needs it.

Serve this cold with fresh fruit or a simple green salad with cherry tomatoes and cucumbers. Add a piece of bread or a croissant and you have a full meal. It works for lunch, as a side dish, or as part of a buffet.

You can make this salad the day before and keep it cold in the fridge. Stir it well before serving and add more mayo and salt if needed.

Store salmon pasta salad in an airtight container in the refrigerator for up to 3 days.

Keep chilled until ready to serve.

Cold Salmon Pasta Salad is a creamy dish that's easy to make with pantry ingredients.

Pasta is mixed with vegetables and canned salmon, then coated in a creamy dressing that tastes better the longer it chills.

Keep it cold and serve it straight from the fridge. It works well for picnics, potlucks, family lunches, or any time you need a simple side or light meal.

The pasta holds its shape, the salmon adds protein, and the whole dish stays fresh for a few days. Kids like it too!

• Macaroni Tuna Salad
• Lobster Salad
• Shrimp Salad with Pasta
• Sweet Coleslaw
• Sonoma Chicken Salad
• Whole Foods Cranberry Apple Tuna Salad

For more ideas, visit Deli Recipes

If you don't want to use mayonnaise, try Greek yogurt, sour cream, or a mix of olive oil and Dijon mustard.

Yes. In fact, it tastes even better after chilling for a few hours. You can make the salad up to two days ahead of serving. Just give it a good stir before serving and add a spoonful of mayonnaise if it looks a little dry. Adjust the seasoning if needed.

No, it's not recommended. The mayonnaise and doesn't freeze well and can separate or become watery when thawed.

Serve it with fresh fruit, a slice of crusty bread, or a simple green salad if you're having it as a main course. As a side, it pairs well with sandwiches, chicken cutlets, or grilled fish. It's a good option for potlucks and picnics since it holds up well in the fridge and tastes even better cold.

Yes. Small shapes like elbows, shells, rotini, or bow ties all work well. The key is to use something that holds the dressing without getting mushy.