Salmon and Broccoli Pasta Salad

    35 minutes

    This is a very easy to make pasta salad and it uses tinned salmon instead of tuna. It's perfect as a side dish for a barbecue and it keeps well.

    33 people made this

    Serves: 5 

    • 250g farfalle pasta
    • 2 heads broccoli, separated into florets
    • 2 carrots, peeled and chopped
    • 1 cup (250ml) olive oil
    • 2 teaspoons soy sauce
    • 3 tablespoons red wine vinegar
    • 2 cloves garlic, crushed
    • 3 tablespoons fresh lemon juice
    • 1 pinch salt and pepper to taste
    • 300g tinned salmon, drained

    Preparation:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
    2. Bring a separate large pot of water to a boil. Add the broccoli and carrots and cook in the boiling water until tender, 2 to 3 minutes; drain.
    3. Combine the olive oil, soy sauce, red wine vinegar, garlic, lemon juice, salt and pepper in a resealable container; seal. Shake vigorously to make the dressing.
    4. Toss together the drained pasta, drained vegetables, salmon and dressing in a large bowl. Store in refrigerator up to 4 days.

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    Reviews and Ratings
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    Reviews in English (29)


    I gave this a 4 only because I think it could use a little bit more "oomph" in terms of taste but I think once I play with seasonings this will become a 5 in my book. My husband and I are no longer wheat-consumers due to allergies, so I used rice pasta instead which worked out really well, I couldn't even tell the difference. I thought a cup of olive oil was a bit too much so I used less, but I think next time I will use the whole cup--the olive oil not only adds moisture but some of the flavor it was missing as well. This salad might be even more interesting with some chopped olives thrown in, and maybe a little bit of chopped onion. All in all this is a recipe I'll definitely make again--it was quick, easy, was satisfying, and made at least 4-6 servings which surprised me.  -  29 Apr 2008  (Review from Allrecipes USA and Canada)


    We really enjoyed this - even the kids. I used a little less olive oil than was called for - maybe around 3/4 c., but everything else I did as directed. I will definitely make this again - but next time I'll add some tomatoes and maybe some sliced avocado! Yum!  -  24 Apr 2008  (Review from Allrecipes USA and Canada)


    This recipe is great. I am not much of a fish person, but we received a very large smoked salmon as a gift. Needless to say, I had to find several salmon recipes to use all of it, and this one was, by far, the best. I actually added some tomatoes and I used about 2/3 cup of oil. My husband and I loved it!!  -  21 Jan 2008  (Review from Allrecipes USA and Canada)