Aunt Peggy’s Salmon Pasta Salad
- 8 ounces dried angel hair or vermicelli pasta, broken into thirds
- 1 small zucchini or yellow squash, chopped
- 1⁄2 cup chopped celery
- 1⁄3 cup finely chopped red onion
- One 2- ounce can sliced ripe olives, drained
- One 7-ounce jar marinated artichoke hearts, drained and coarsely chopped
- 3 tablespoons chopped basil or cilantro, or to taste
- 2 tablespoons chopped parsley, or to taste
- 1⁄2 teaspoon garlic salt, or to taste
- 1⁄4 teaspoon celery seeds, or to taste
- 1⁄4 teaspoon pepper, or to taste
- 1⁄2 cup mayonnaise, or to taste
- 1 pound salmon fillets, cooked, flaked, and chilled
- Spring greens, optional
Instructions:
For variety, add water chestnuts, raw chopped cauliflower or broccoli, and jalapeño chiles. You may use rotini instead of angel hair pasta.
- Cook the pasta according to the package directions. Drain well and run under cold water to cool quickly. Shake off the excess liquid and place in a large bowl.
- Add the zucchini, celery, onion, olives, artichoke hearts, basil, parsley, garlic salt, celery seeds, pepper, and mayonnaise. Toss gently, but thoroughly, to coat completely. Fold in the salmon. Serve on a bed of spring greens, if desired.