Salmon & Apple Shell Salad

This recipe relies on a tin of salmon and a handful of pasta shells, humble ingredients that are transformed when paired with the crisp sweetness of a Red Delicious apple and the earthiness of walnuts.

This salad is a study in textures. The soft pasta and flaky salmon contrast beautifully with the crunch of the apples and nuts. The dressing is particularly clever as it utilizes the reserved liquid from the salmon to create a savory depth that balances the sharp bite of the white wine vinegar and Dijon mustard.

It is a dish best prepared with a little patience. allowing the pasta to marinate in the dressing before adding the fresh ingredients ensures every bite is infused with flavor. Served in a simple lettuce lined bowl, it makes for a lovely light lunch or a refreshing side dish.

The Recipe

Yields: 4 servings | Prep time: 15 minutes | Chill time: 1 hour

Ingredients

The Salad Base

• 1 (7 3/4-ounce) can salmon, undrained
• 2 cups cooked shell macaroni
• 1 Red Delicious apple, unpeeled and diced
• 1/2 cup chopped walnuts
• 2 tablespoons chopped green onions
• 2 tablespoons chopped fresh parsley
• Lettuce leaves (for serving)

The Dressing

• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• Dash of pepper
• Reserved salmon liquid (approx. 2 tablespoons)

Instructions

1. Prepare the Salmon Open the can of salmon and carefully drain the liquid into a small bowl. You should have about 2 tablespoons of liquid. Reserve this for the dressing. Flake the salmon meat with a fork, removing any skin or bones if desired. Set the salmon aside.

2. Mix the Dressing To the bowl with the reserved salmon liquid, add the olive oil, white wine vinegar, Dijon mustard, sugar, salt, and pepper. Whisk or blend thoroughly until the mixture is emulsified and smooth.

3. Marinate the Pasta Place the cooked shell macaroni in a bowl. Pour the prepared dressing over the pasta and toss to coat evenly. Cover the bowl and place it in the refrigerator for at least 1 hour. This allows the pasta to absorb the tangy flavors of the vinaigrette.

4. Assemble the Salad Remove the pasta from the refrigerator. Add the flaked salmon, diced apple, chopped walnuts, green onions, and fresh parsley. Stir gently to combine all the ingredients without breaking up the salmon too much.

5. Serve Line a serving bowl or individual plates with fresh lettuce leaves. Spoon the salad onto the lettuce and serve immediately.

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Salmon & Apple Shell Salad

Transform humble pantry staples into an elegant meal with this Salmon & Apple Shell Salad. Canned salmon is elevated by the crisp sweetness of red apples and the earthiness of walnuts, all tossed in a savory dressing made from the reserved salmon liquid. An ad-free recipe from Willowgold Farms.

Cooking Method: No Cook Cuisine: American Courses: Salads

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Prep Time 15 mins Rest Time 1 hr Total Time 1 hr 15 mins Difficulty: Beginner Servings: 6 Dietary:

D Dairy Free P Pescatarian S Seafood

Ingredients

Servings

The Salad Base

• 1 can salmon, undrained (7 3/4-ounce)
• 2 cups cooked shell macaroni
• 1 Red Delicious apple, unpeeled and diced
• ¹⁄₂ cup chopped walnuts
• 2 tablespoons chopped green onions
• 2 tablespoons chopped fresh parsley
• Lettuce leaves (for serving)

The Dressing

• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• ¹⁄₂ teaspoon sugar
• ¹⁄₄ teaspoon salt
• Dash of pepper
• Reserved salmon liquid (approx. 2 tablespoons)

Instructions

Prepare the Salmon

1. Open the can of salmon and carefully drain the liquid into a small bowl. You should have about 2 tablespoons of liquid. Reserve this for the dressing. Flake the salmon meat with a fork, removing any skin or bones if desired. Set the salmon aside.

Mix the Dressing

1. To the bowl with the reserved salmon liquid, add the olive oil, white wine vinegar, Dijon mustard, sugar, salt, and pepper. Whisk or blend thoroughly until the mixture is emulsified and smooth.

Marinate the Pasta

1. Place the cooked shell macaroni in a bowl. Pour the prepared dressing over the pasta and toss to coat evenly. Cover the bowl and place it in the refrigerator for at least 1 hour. This allows the pasta to absorb the tangy flavors of the vinaigrette.

Assemble the Salad

1. Remove the pasta from the refrigerator. Add the flaked salmon, diced apple, chopped walnuts, green onions, and fresh parsley. Stir gently to combine all the ingredients without breaking up the salmon too much.

Serve

1. Line a serving bowl or individual plates with fresh lettuce leaves. Spoon the salad onto the lettuce and serve immediately.

Keywords: salmon pasta salad, canned salmon recipes, apple walnut salad, shell pasta recipes, cottagecore lunch, ad free recipes, savory fruit salad, vintage pantry meals, willowgold farms, cold pasta salad