Name: Sandra’s Salmon Salad
Yield: 2 to 4 servings
Ingredients: 1/2 cup dried ditalini pasta (or other small pasta); 2 tsp. seasoning of choice:; 1 (5 oz.) can pink salmon; 1/2 cup mayonnaise; 2 Tbsp. French-style dressing*; 2 tsp. Dijon mustard; 1 stalk celery, diced or minced; Salt & pepper, to taste

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Sandra’s Salmon Salad

Recipe by Sandra Batterman, Savory Spice customer

All-Purpose Cooking

30-Minute Meals

This customer-submitted recipe is a refreshing spring or summer dish that's even better the next day after the flavors come together. Serve on your favorite bread or a lettuce wrap.

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Serves 2 to 4 servings

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Ingredients

1/2 cup dried ditalini pasta (or other small pasta) 2 tsp. seasoning of choice:

Tarragon Shallot Citrus Seasoning

Capitol Hill Seasoning

Dill Dip 1 (5 oz.) can pink salmon 1/2 cup mayonnaise 2 Tbsp. French-style dressing* 2 tsp. Dijon mustard 1 stalk celery, diced or minced Salt & pepper, to taste

Dill Dip Mix

Directions

Cook pasta according to package directions then drain, rinse with cold water and set aside to cool. If using Tarragon Shallot or Capitol Hill, place in small dish with 2 tsp. water and let sit for about 5 min. to rehydrate; Dill Dip doesn’t need to rehydrate. Place salmon in a bowl and break into fine bits with a fork. Stir in mayonnaise, dressing and mustard; you want this on the soupy side. Add celery and seasoning then fold in cooked pasta. Season with salt & pepper to taste. Cover and chill at least an hour or more if you have time.

Recipe Notes

*Recipe author recommends Dorothy Lynch salad dressing if available in your local grocery store.