Pasta Salad with Salmon
10 servings
15 minutes
Pasta salad with salmon is a blend of elegance from Italian cuisine and the refined taste of red fish. Fettuccine cooked al dente perfectly complements the softness of salmon, while fresh vegetables like carrots, celery, peppers, and olives add a crunchy texture and rich aroma to the salad. The dressing made from wine vinegar, oils, and fragrant oregano fills the dish with exquisite Mediterranean notes. Historically, pasta holds an important place in Italian gastronomy, and salmon has become a popular addition due to its nutritional value and rich flavor. The salad can be served as a main dish or light dinner and can be enjoyed warm or chilled. It is an excellent choice for those seeking harmony of freshness, tenderness, and rich flavor in one dish.
1
First, cook the pasta in a pot according to the instructions on the package; let it cool. At this stage, you also need to prepare the salmon: rinse it, remove the scales, bones, cartilage, and other waste, then cut it into medium-sized pieces.
- Fettuccine: 450 g
- Salmon: 440 g
2
To prepare the sauce, combine vinegar, sugar, oil, oregano, salt, and pepper in a small bowl and mix well.
- Wine vinegar: 0.3 glass
- Sugar: 0.5 teaspoon
- Sunflower oil: 0.1 glass
- Olive oil: 1 tablespoon
- Dried oregano: 0.5 teaspoon
- Salt: 0.5 teaspoon
- Ground black pepper: to taste
3
When the preliminary preparations are finished, take a large bowl and add pieces of salmon, pasta, carrots, celery, olives, onion, and pepper; drizzle with the sauce (made in the first stage) and mix.
- Salmon: 440 g
- Fettuccine: 450 g
- Carrot: 250 g
- Celery: 250 g
- Black olives: 65 g
- Spring onion: 3 stems
- Red sweet pepper: 0.3 piece
- Wine vinegar: 0.3 glass
- Sunflower oil: 0.1 glass
- Olive oil: 1 tablespoon
- Dried oregano: 0.5 teaspoon
- Salt: 0.5 teaspoon
- Ground black pepper: to taste
- Sugar: 0.5 teaspoon
4
Serve the dish hot (or cover the bowl with a lid and cool before serving).
