My Mother's Cooking - Pasta Salad with Salmon
Pasta Salad with Salmon
PASTA SALAD WITH SALMON
Another one of my mother’s meatless Friday night meals consisted of pasta salad made with canned salmon, shell noodles, peas and salad dressing.
She generally made it in the summer time when a cool refreshing meal was best appreciated. Often, she would include chopped up green onions from our garden but the peas were either canned or frozen.
My mother used salad dressing in place of mayonnaise because it was a lot cheaper and the slightly sweet tangy flavor appealed to us children. Canned salmon is rather expensive, but use the best variety that you can afford.
I rarely make this salad today because we are no longer required to observe meatless Fridays. If I did, I would probably include sliced black olives and cherry tomatoes to add some color and flavor. My mother would not have added cherry tomatoes because she didn’t have any and regular tomatoes would have made the salad watery.
For seasoning, she might have added a little dried basil, which would still work well. I am more adventurous and I would probably try dried tarragon. I don’t use fresh herbs for the same reason that my mother didn’t use them; I simply can’t afford them and you never seem to have them when you need them.
1 Lb. of Large Shell Noodles (or any other kind you prefer)
1 15 Oz. Can of Pink Salmon preferably in Oil
1 Bunch of Green Onions
1 Bag of Frozen Green Peas
2 Cups of Miracle Whip Salad Dressing (or mayonnaise )
1 Cup of Sliced, Pitted Black Olives
1 Cup of Small Cherry Tomatoes
1 Teaspoon Salt
½ Teaspoon Freshly Ground Black Pepper
1 Teaspoon of Dried Basil or Tarragon
1. Boil the pasta according to the directions on the package. It is best cooked al dente.
2. Blanch the frozen peas for two minutes in boiling water.
3. Drain the canned salmon and break it up into bite-sized pieces with a fork.
4. Slice the pitted black olives.
5. Chop the green onions into ¼ inch rounds.
6. Mix the salad dressing, chopped green onions and seasoning in a small bowl
7. Place the pasta, salmon, peas, olives and tomatoes in a large bowl and gently toss them with the salad dressing mixture.
Serve with some fresh hard rolls and butter and a glass of white wine or a nice glass of beer.
More about Salmon
A Different Pasta Salad
Rate this recipe.
More of my mother's recipes
- My Mother's Cooking - Baked Ham and Scalloped Potato...
Around the holidays, my mother would bake a half a ham and she frequently served it with scalloped potatoes. Here are the easy, tempting recipes. Both can be cooked in the same oven if you have room. Remember to save the bone and ham remnants to make
- My Mother's Cooking - Pork Loin Roast - Two Differen...
My mother made pork loin roast in the traditional way. She used a standing pork rib roast and seasoned it with apples, onions and thyme. By the time my wife started cooking pork roasts for us, there were boneless roasts and everyone was concerned abo
- My Mother's Cooking - Baked Beans and Pork Chops
One of my fondest memories is visiting my aunt Anna and smelling the baked beans that simmered all day while our parents sat around and talked. This is my mother's recipe for homemade baked beans which is similar. If you add some pork chops while coo
- My Mother's Cooking - New England Clam Chowder with ...
When my mother needed to make a quick and easy supper, she would combine bacon, onions and rice with cream of mushroom or cream of chicken soup. Since then. I have discovered that using chunky New England clam chowder and adding some basil makes this
- My Mother's Cooking - Potato Dumplings with Bacon an...
How to make my mother's homemade potato dumplings with bacon and onions (we just called them kluski). You literaly can't stop eating them. Grated potatoes are mixed with flour and a little salt and dropped with a spoon into boiling water. Then they a
- My Mother's Cooking - Baked, Roasted and Stuffed Pot...
Whenever my mother put a roast in the oven, she usually added half a dozen washed potatoes to bake with it. These were then served along with the meat with gravy or just plain butter, salt and pepper. Occasionally, my mother would cut the potatoes in
- My Mother's Cooking - Boiled Potatoes and Potato Sal...
My mother often made boiled potatoes for our evening meal because they are easy to make and my dad liked them. Boiled potatoes can be eaten in soups or with butter or gravy. Of course boiled potatoes also form the basis for various potato salads whic
- My Mother's Cooking - Homemade Egg Noodles and Dumpl...
My mother hardly ever made homemade egg noodles except for two occasions - when she made chicken soup and when she made beet soup. My mother didn't follow any written recipe but I have tried to quantify how my mother made her soup noodles. I have als
- My Mother's Cooking - Homemade Soups (Chapter 8)
When my mother made soup, it was intended to be eaten as an entire meal. All of her soups were thick and contained either noodles, dumplings, rice or potatoes. Her meatless soups were made from vegetables that we grew in our own garden. Her chicken s
- My Mother's Cooking - Beet Soup
My mother grew up on a poor potato farm in Wisconsin. Almost all of her family's meals were meatless. They utilized what they could grow in their garden along with eggs and dairy products. This recipe for beet soup includes cream and allspice with ho
More by this Author
Around the holidays, my mother would bake a half a ham and she frequently served it with scalloped potatoes. Here are the easy, tempting recipes. Both can be cooked in the same oven if you have room. Remember to save...
There are many ingredients that you can use as filling for home made pierogi. Mashed potatoes with cheese or onions is frequently used. Other fillings include sauerkraut, mushrooms, fried cabbage or even meat and fruit....
In Chinese, lo means "toss" and mein means "noodles". This Cantonese recipe for lo-mein noodles includes matchstick strips of chicken breast, fresh bean sprouts, and Chinese mushrooms in a tasty sauce. It is frequently...